Thai Red Curry

Thai Red Curry

Enjoy our vegan recipe Thai Red Curry by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories4099 kJ (979 kcal)
Protein18 g
Fat47 g
Carbohydrates112 g
Fiber19 g

Utensils:

pot, bowl, cooking spoon, cutting board, chef's knife

Recipe instructions:

1

Prepare the rice according to the package instructions.

  • ½ cup Jasmine rice
    ½ cup Jasmine rice
2

Cut the pepper into strips and the carrot into rings and chop the garlic. Put the peppers in a bowl, the carrots into a second bowl and garlic into a third one.

  • 1 Bell pepper, yellow (~ 4.9 oz)
    1 Bell pepper, yellow (~ 4.9 oz)
  • ½ Carrot (~ 1.7 oz)
    ½ Carrot (~ 1.7 oz)
  • 1 Garlic clove (~ 0.1 oz)
    1 Garlic clove (~ 0.1 oz)
3

Heat the coconut oil in a pot on medium heat. Add the curry paste and roast it for 2 minutes. Add the garlic and water and let simmer for 5 minutes.

  • 1 Tbsp Coconut oil
    1 Tbsp Coconut oil
  • 2 tsp Curry paste, red
    2 tsp Curry paste, red
  • 3 ⁠½ Tbsp Water
    3 ⁠½ Tbsp Water
4

Add the coconut milk and water and bring to a boil. Add the carrots, sugar snap peas and baby corn and let simmer for 2 minutes.

  • 2.8 oz Sugar snap peas
    2.8 oz Sugar snap peas
  • 3.5 oz Baby Corn, canned
    3.5 oz Baby Corn, canned
  • 2⁄3 cup Coconut milk
    2⁄3 cup Coconut milk
  • 2⁄3 cup Water
    2⁄3 cup Water
5

Add the soy sauce, pepper, thai basil, agave syrup and let cook for 1 more minute and serve with the rice.

  • 2 tsp Soy sauce, light
    2 tsp Soy sauce, light
  • 3 leaves of Thai basil (~ 0.1 oz)
    3 leaves of Thai basil (~ 0.1 oz)
  • 1 tsp Agave syrup
    1 tsp Agave syrup
6

Enjoy your meal!