THAI RED CURRY WITH VEGETABLES

Thai Red Curry With Vegetables image

Compliments of Thai Kitchen! Adjust your curry if you don't like heat use less then 1 tablespoon and if you enjoy the heat go for 3-4 tablespoons.

Provided by Rita1652

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (14 ounce) can thai kitchen pure coconut milk
1 -4 tablespoon thai kitchen red curry paste
2 -3 tablespoons thai kitchen premium fish sauce
2 tablespoons brown sugar
1 1/2 cups assorted fresh vegetables, cut into 1 inch pieces (like cauliflower, red bell pepper,onions,eggplant, mushrooms, zucchini, peas, or your favorite combi)
1 (8 ounce) can bamboo shoots, rinsed and drained

Steps:

In a 2 quart saucepan, bring the coconut milk, curry paste, fish sauce and brown sugar to a boil.
Add the vegetables and bamboo shoots, reduce the heat and simmer for 15 minute, or until the vegetables are tender.
Serve over steamed jasmine rice.

Nutrition Facts : Calories 240.2, Fat 21.3, SaturatedFat 18.8, Sodium 723.7, Carbohydrate 12.8, Fiber 1.2, Sugar 8.7, Protein 3.9

*** Explore more Thai Red Curry With Vegetables Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #vegetables #asian #thai #easy #dietary #spicy #cauliflower #onions #peppers #taste-mood #presentation #served-hot #3-steps-or-less