Red Curry with Vegetables
A flavorful and aromatic vegetarian red curry packed with colorful vegetables, simmered in a creamy coconut milk base. A satisfying and wholesome meal.
20 mineasyThaivegetarianvegandairy-freegluten-free
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Instructions
1. Heat oil in a large pot or wok over medium heat. Add red curry paste and stir-fry for 1 minute until fragrant.
2. Pour in about half of the coconut milk and bring to a simmer, stirring until the paste is well combined.
3. Add zucchini, bell pepper, broccoli, mushrooms, and green beans. Stir to coat vegetables.
4. Pour in remaining coconut milk. Bring to a gentle boil, then reduce heat and simmer for 10-12 minutes, or until vegetables are tender-crisp.
5. Season with vegetarian fish sauce (or soy sauce) and palm sugar to taste.
6. Stir in fresh basil leaves just before serving. Serve hot with jasmine rice.