Are you ready to embark on a culinary adventure that will tantalize your taste buds and transport you straight to the vibrant streets of Thailand? Our "Vegetables in Red Curry" recipe is not just a dish; it's a feast for the senses! With a luscious coconut milk base and a medley of colorful vegetables, this quick and easy recipe will have you savoring every bite in just 35 minutes. Perfect for busy weeknights or impressing guests, this dish is bursting with flavor and nutrition. Dive into the world of Thai cuisine and discover how simple ingredients can create a masterpiece that will leave everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1 can coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons soy sauce
- Fresh basil for garnish
Instructions
- Start by preparing all your vegetables. Slice the bell peppers into thin strips, cut the carrots into thin rounds, and separate the broccoli into small florets. This will ensure that they cook evenly and quickly.
- In a large skillet or wok, heat a tablespoon of oil over medium heat. Once the oil is hot, add the sliced carrots first, as they take the longest to cook. Sauté for about 3-4 minutes until they start to soften.
- Next, add the broccoli florets to the skillet. Continue to sauté for an additional 3 minutes, stirring occasionally to ensure even cooking.
- Now, add the sliced bell peppers to the skillet. Stir everything together and cook for another 2-3 minutes until the bell peppers are slightly tender but still crisp.
- Push the vegetables to one side of the skillet and add the red curry paste to the cleared space. Let it cook for about 1 minute to release its flavors, stirring it occasionally.
- Once the curry paste is fragrant, pour in the can of coconut milk and the soy sauce. Stir everything together until the curry paste is fully incorporated into the coconut milk, creating a creamy sauce.
- Bring the mixture to a gentle simmer. Allow it to cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly.
- Once cooked, remove the skillet from heat. Taste the curry and adjust seasoning if necessary, adding more soy sauce for saltiness or more curry paste for heat.
- To serve, ladle the vegetables and sauce into bowls. Garnish with fresh basil leaves for a burst of flavor and aroma.
- Enjoy your delicious Thai-style vegetables in red curry with steamed rice or noodles!
Tips
- Prep Ahead: To save time during cooking, chop all your vegetables beforehand. This will help the cooking process go smoothly and ensure even cooking.
- Adjust the Heat: If you prefer a spicier dish, feel free to add more red curry paste or even a splash of chili oil for an extra kick!
- Experiment with Veggies: Don't hesitate to swap in your favorite vegetables. Snap peas, zucchini, or eggplant can all make delightful additions to this curry.
- Use Fresh Herbs: For the best flavor, garnish with fresh basil just before serving. It adds a lovely aroma and enhances the overall taste of the dish.
- Pair It Right: Serve your curry with steamed jasmine rice or rice noodles to soak up the delicious sauce, making for a complete and satisfying meal.
- Make It a Meal: Add protein such as tofu, chicken, or shrimp for a heartier dish. Simply sauté the protein before adding the vegetables for a complete one-pan meal.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 4g
Fat: 13g
Saturated Fat: 10g
Cholesterol: 0mg
