Thai Vegetable Red Curry
Course: lunch, main, sidesCuisine: thai, asian1
servings5
minutes15
minutes229
kcalQuick and Tasty Vegetable Thai Red Curry
Thai food is one of my favorite cuisines because of the depth and layers of flavors
A Thai Red Curry is definitely one of the classics and most well-loved Thai dishes for good reason. It’s bite-after-bite of bright and bold flavors. It’s warm, comforting, aromatic, and exciting all at the same time
Traditionally made with coconut milk/cream to get that velvety rich creaminess, thanks to @almondbreeze Unsweetened Original Almond Beverage, I’m able to achieve the same results without the heaviness and calories. It also adds a subtle nuttiness to the dish that really makes it unique
Don’t worry, you won’t have to slave over a pot and let this stew for hours. This version is beyond simple and fast. It’s a one-pot-wonder and the ingredients can be changed to your liking or anything else you have lying around. Try it with shrimp or scallops, chicken thighs, and even pumpkin!
Garnish with lime juice, cilantro, Thai basil, and chopped toasted almonds
Serve with jasmine or sticky rice, noodles, or Thai roti
Macronutrients for the curry: 229 Calories 21 Carbs/ 13 Fats / 7 Protein
Ingredients
1/2 tbsp Canola Oil
1/2 White Onion, thinly sliced
1 Garlic Clove, thinly sliced
1” piece of Fresh Ginger, thinly sliced
1 Thai Red Bird Chili (optional)
1 tbsp Lemongrass, finely ground
1 1/2 tbsp Thai Red Curry Paste
1 1/2 cups of Assorted Vegetables, cut into 1-inch pieces (I used Asian eggplant, yellow bell peppers, oyster mushrooms, and green beans)
1 3/4 cups @almondbreeze Unsweetened Original Almond Beverage
1/2 tsp Fish Sauce (more to taste)
Directions
- In a medium-sized pot, heat up your oil over medium heat.
- Add in the red chili, lemon grass, and Thai red curry and fry until it is fragrant
- Deglaze by adding almond milk, stirring to loosen any of the flavors from the curry
- Next add the eggplant, mushroom, green bean, and peppers. Stir to combine.
- Bring everything to a boil and reduce until it is thickened
- Season with fish sauce, a squeeze of lime, cilantro, Thai basil, and some chopped almonds
- Serve and enjoy
