Red Vegetable Curry 

This Thai red curry recipe is so easy to make at home! It’s much tastier than takeout and healthier, too. 

Servings

4

Ready In:

 35 min

Calories:

130

Good For:

Entrees

Ingredients

  • 2 Tbsp organic coconut oil
  • 1 medium organic onion halved and sliced
  • 1 Tbsp organic ginger minced
  • 4 Tbsp red curry paste
  • 2 cans organic unsweetened coconut milk
  • 2 organic bell peppers red and green, cut into strips
  • 1 cup organic broccoli florets
  • 1 cup organic cauliflower florets
  • 1 cup organic snow peas
  • 1 cup organic bean sprouts
  • 1 organic carrot sliced
  • 1 cup organic portabelo mushrooms sliced
  • 1 package organic firm tofu cubed
  • 1/4 cup fresh basil slivered

 

Step by Step Instructions

Step 1

Sauté onions in coconut oil until translucent

Add ginger, mushrooms and carrots, and sauté for 2 min

Stir in curry paste

Step 3

Add snow peas and bean sprouts, simmer extra 2 min

 Gently stir in tofu and cook until heated through.

Step 2

Add coconut milk and bring to boil

Add bell peppers, cauliflower and broccoli, and simmer over medium heat for 5 min

Step 4

Serve over brown rice

Sprinkle basil

Nutrition

Amount Per Serving

  • Protien 50% 50%
  • Carbs 20% 20%
  • Calories 70% 70%