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Servings:

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.

Total Time

25min

5.0

1 Rating

Author: SideChef Everyday

Servings:

Ingredients

•

3 3/4 cups

Frozen Asian Stir-Fry Vegetable Mix

•

1 can
(15.5 oz)

Chickpeas

•

1 cup

Vegetable Broth

•

Small Red Onion , quartered

•

1 Tbsp

Sliced Fresh Ginger

•

3 cloves

Garlic , minced

•

3 Tbsp

Red Curry Paste

•

1 can
(13.5 oz)

Coconut Milk

•

1 Tbsp

Soy Sauce

•

2 Tbsp

Vegetable Oil

•

Lime , juiced

•

Naans

(optional)

•

to taste

Roughly Chopped Fresh Cilantro Leaves

(optional)

Cooking Instructions

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.

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.

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.

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.

Nutrition Per Serving

CALORIES

654

FAT

33.7 g

PROTEIN

17.7 g

CARBS

74.3 g