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I’m making an effort to eat less meat. Hence, this Weeknight Vegetarian Thai Red Curry. I’m more of a Green Curry girl, but this is so super simple and tasty. I like it over rice, but you could eat it on it’s own or even over noodles. Or cauliflower rice if you’re doing the keto thing.
Ingredients
- 1 4 oz can red curry paste
- 1 15 oz can coconut milk
- 1 zucchini, chopped
- 2 heads of broccoli, chopped
- 1 red bell pepper, chopped
- 1/2 white onion, chopped
- 3 tablespoons coconut oil (vegetable oil is fine)
- 1 tsp crushed red pepper
- salt, (or soy sauce) to taste
- Chopped Cilantro for topping
Instructions
- In a large frying pan or wok, bring oil to temperature over medium-high heat.
- Toss in your onions and crushed red pepper. Saute for about 2-3 minutes. Onions don't need to be all the way clear, cuz we're frying them up with everything else.
- Toss in the broccoli and zucchini, and stir fry everything for another 2-3 minutes.
- Add your red bell pepper and if you've noticed a pattern here - good on a. Stir fry for another 2-3 minutes.
- Spoon in your curry paste, stir until everything is covered.
- Dump in your coconut milk. Whole thing. Swish that shit around until it's all the same color. We want the paste equally distributed cuz that's your flavor.
- Allow this to cook together for about 3-4 minutes, and remove from heat.
- Let the curry sit for a few minutes to thicken up. It will be kinda runny. If you want a thicker sauce, feel free to add some oobleck at step 7 above.
- Serve with rice, or over japchae noodles or rice noodles. Whatever you prefer.
If you like curry, you could also try our Thai Coconut Chicken Curry Soup or this Thai Green Curry Noodles with Shrimp.
