Sunday, January 13, 2013

Meatless Monday: Red Thai Curry

Need another meatless meal idea?  This Red Thai Curry is packed with flavor and veggies.  Go ahead, clean out the veggies in your fridge and try it.

2 cans coconut milk
2 Tbs red curry paste (the original recipe calls for 3, but I am NOT a spice girl so I only use 2.  Adjust to your liking...)
1 1/2 Tbs fish sauce
1 Tbs agave or sucanant (or sweetener of your choice)
1 sliced red bell pepper
2 sliced zucchini
3 sliced carrots
1/2 c. frozen peas
1 small can sliced bamboo
any other leftover veggies in your fridge you want to throw in...
1/2 tsp salt

Pour coconut milk into large skillet or saucepan.  Add red curry paste and whisk.  Let simmer 4-5 minutes then add fish sauce and sucanant.  Simmer a few more minutes.  Next add your veggies and salt to taste.  Let cook until your veggies are tender and delicious!  (I think I normally simmer for about 15-20 minutes)  Serve over brown rice.

For some added protein serve some edamame as an appetizer!  Love edamame. 



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