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RECIPE
13 INGREDIENTS 4 STEPS 25min

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.
Thai Red Vegetable Curry Recipe | SideChef
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.
SideChef Everyday is the place where quick, easy recipe ideas are affordable and delicious. Find all the best simple recipes with only a few ingredients and easy-to-follow recipe instructions here.
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SideChef Everyday is the place where quick, easy recipe ideas are affordable and delicious. Find all the best simple recipes with only a few ingredients and easy-to-follow recipe instructions here.
http://www.sidechef.com
25min
Total Time
$2.60
Cost Per Serving

Ingredients

Servings
4
US / METRIC
3 3/4 cups
Frozen Asian Stir-Fry Vegetable Mix
1 can
(15.5 oz)
Chickpeas
1 cup
Vegetable Broth
1
Small Red Onion , quartered
1 Tbsp
3 cloves
Garlic , minced
3 Tbsp
Red Curry Paste
1 can
(13.5 oz)
Coconut Milk
2 Tbsp
Vegetable Oil
1
Lime , juiced
4
Naans
(optional)
to taste
Roughly Chopped Fresh Cilantro Leaves
for garnish
(optional)

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Nutrition Per Serving

VIEW ALL
CALORIES
655
FAT
33.7 g
PROTEIN
17.8 g
CARBS
74.5 g

Cooking Instructions

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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.

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Nutrition Per Serving
Calories
655
% Daily Value*
Fat
33.7 g
43%
Saturated Fat
24.9 g
124%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
74.5 g
27%
Fiber
13.5 g
48%
Sugars
8.5 g
--
Protein
17.8 g
36%
Sodium
1620.0 mg
70%
Vitamin D
--
--
Calcium
164.3 mg
13%
Iron
8.2 mg
46%
Potassium
785.8 mg
17%
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