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thai red curry mixed vegetables

(2 ratings)
Mikekey avatar
Recipe by
Mikekey *
@Mikekey
Seattle, WA

A spicy mix that goes well over hot, cooked Jasmine rice. Add more or less red curry paste, according to your taste.

(2 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Stir-Fry

Ingredients For thai red curry mixed vegetables

  • 1 c
    unsweetened coconut milk (the canned type)
  • 1/4 tsp
    salt
  • 1 tsp
    brown sugar
  • 1 tsp
    soy sauce
  • 2 Tbsp
    vegetable oil
  • 1 Tbsp
    thai red curry paste (thai kitchens brand is good)
  • 1 c
    chopped fresh green beans
  • 1 c
    chopped eggplant, peeled
  • 1 c
    chopped red bell pepper
  • 1 c
    sliced fresh mushrooms
  • 10
    fresh basil leaves
  • 1 tsp
    grated lime zest

How To Make thai red curry mixed vegetables

  • 1
    Combine coconut milk, salt, sugar and soy sauce. Set aside.
  • 2
    Heat oil in a wok over medium heat. Add curry paste and stir fry for 1 minute.
  • 3
    Increase heat to high and add beans, eggplant, red pepper and mushrooms. Stir fry until the vegetables are tender crisp.
  • 4
    Reduce heat to medium and add coconut milk mixture while stirring. Heat for 1 minute.
  • 5
    Serve hot over cooked jasmine rice and garnish with basil leaves and lime zest.
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