Thai Red Vegetable Curry
This delicious vegetable curry recipe is so easy to make that you can have a delightful and surprisingly healthy meal ready in under 30 minutes, with minimal effort. Made with a rich and spicy Thai red curry paste, to which you can add your favorite vegetables, it’s sure to satisfy all your tastebuds and make for an irresistible option. Plus, there are enough leftovers for the next day – if you don’t eat it all! Whether as a mid-week pick-me-up or an indulgent cozy night in, this vegetable curry will hit the spot.
Ingredients
Cooking Instructions
step 1
In a deep frying pan over medium-high heat, heat Vegetable Oil (2 Tbsp). Add Garlic (3 cloves), Fresh Ginger (1 Tbsp), and Red Onion (1). Stir for about 3 minutes.
step 2
Add in the Frozen Asian Stir-Fry Vegetable Mix (3 3/4 cups) and stir fry for 6-8 minutes or until they are starting to get tender.
step 3
Add in Red Curry Paste (3 Tbsp), Chickpeas (1 can), Coconut Milk (1 can), Vegetable Broth (1 cup), and Soy Sauce (1 Tbsp). Bring to a simmer for about 5 minutes or until the curry has thickened up.
step 4
Remove from heat and stir in the juice of a Lime (1). Garnish with Fresh Cilantro Leaves (to taste) (optional) and serve with Naans (4) if desired.
