Red Thai Curry
Makes one serving Ingredients: 1/2 cup coconut milk 1 tablespoon red curry paste 1/2 cup vegetable stock 1/4 cup chopped bell peppers 1/4 cup sliced onions 1/4 cup sliced carrots 1/4 teaspoon salt 1/4 teaspoon sugar 1 teaspoon oil Fresh basil leaves for garnish
Nutrient details
Fats : 13.4
Protein : 3.7
Fibre : 2.3
Carbs : 2.3
Ingredients for this Recipe
Coconut milk
100 ml
Red thai curry paste
1 tbsp
Vegetable stock
100 ml
Red and yellow bell peppers
50 gm
Onion, chopped
50 gm
Carrots
50 gm
Salt to taste
NaN
Sugar
1 tsp
Oil
1 tsp
Fresh basil leaves to garnish
1 tbsp
Preparation
1. Heat the oil in a pan over medium heat.
2. Add the red curry paste to the pan and sauté for 1-2 minutes.
3. Add the sliced onions and sauté for another 2-3 minutes or until they are soft and translucent.
4. Add the chopped bell peppers, sliced carrots, and to the pan and sauté for 2-3 minutes.
5. Pour in the coconut milk and vegetable stock, and bring to a simmer.
6. Add the salt and sugar, and mix well. Cover the pan and let it simmer for 8-10 minutes or until the vegetables are tender and the sauce has thickened.
7. Once done, garnish with fresh basil leaves and serve hot with steamed rice.