4 servings

Vegetarian Thai Red Curry

Name: Vegetarian Thai Red Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 cup vegetable broth; 0.5 cup snow peas; 0.5 cup broccoli florets; 1 cup kale; 1 cup yellow and red bell pepper; 1 medium brown onion; 1 knob ginger; 3 garlic cloves; 0.5 teaspoon ground Turmeric; 1 tablespoon lime juice; 2 kaffir lime leaves; tablespoons red curry paste; 15 oz can full-fat coconut milk; 0.5 cups mushrooms; 1 tablespoon low sodium gluten-free soy sauce; 1 teaspoon brown sugar; 2 tablespoon avocado oil; cilantro; scallions

Prep 10 min

Cook 20 min

4 servings

329 kcal

4 servings

Source: theyummybowl.com

Vegetarian Thai Red Curry is an easy dinner loaded with the best aromatic asian spices, plenty of nutritious good-for-you veggies and is a true comfort food made in one pot. Beautifully fragrant, creamy, and mildly spicy (or not!), and can be eaten on its own with thai shrimp chips (prawn crackers).

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vegetable broth1.5 cup
snow peas(or snap peas, green beans, fresh or frozen)0.5 cup
broccoli florets(cut into bite-size pieces (sub with spinach))0.5 cup
kale(washed and rinsed)1 cup
yellow and red bell pepper(cut into chunks/cubes)1 cup
medium brown onion1
ginger(grated, about 1 inch)1 knob
garlic cloves(minced (substitute with 1-2 teaspoon garlic powder))3
ground Turmeric(or a small knob of root turmeric, grated)0.5 teaspoon
lime juice(freshly squeezed, or a small stalk of lemongrass)1 tablespoon
kaffir lime leaves(optional)2
red curry paste(2-3 tablespoons, add more depending on how spicy you want)tablespoons
full-fat coconut milk(coconut cream)15 oz can
mushrooms(cremini, portobello, shiitake)0.5 cups
low sodium gluten-free soy sauce(or coconut aminos)1 tablespoon
brown sugar(or coconut sugar)1 teaspoon
avocado oil(coconut oil, or good quality olive oil)2 tablespoon
cilantro(lots of)
scallions