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.