Vegetable Thai Red Curry
This vegetable thai red curry recipe is easy to make. It uses frozen brown rice, which means that you don't have to spend any time cooking the rice from scratch. The recipe is very straightforward and easy to follow. You just cook some vegetables, make the sauce and stir in the frozen rice! It can be ready in 30 minutes or less.
Ingredients
- 1 tablespoon avocado oil or olive oil
- 1/2 onion chopped into 1/2" pieces
- 1 1/2 bell peppers chopped into 1/2" pieces
- 1 zucchini chopped into 1/2" pieces
- 2 cups brown rice
For the sauce:
- 1 can coconut milk or other thick dairy free milk or creamer
- 2 tablespoons gluten-free less sodium soy sauce or coconut aminos
- 2 tablespoons lime juice
- 2 tablespoons sweet chili sauce
- 1/2 tablespoon brown sugar
- 3 tablespoons red curry paste
- 1 teaspoon dried garlic
- 1 teaspoon dried basil
- 2 tablespoons fresh basil for garnish
Instructions
- Cook rice according to package directions. Set aside.
- Heat the olive oil in a large skillet or wok over medium heat. Add the onion, bell peppers, and zucchini and cook until softened, about 5 minutes.
- Add the brown rice to the skillet and stir to combine. Cook until the rice is heated through, about 2 minutes.
- In a small bowl, whisk together the coconut milk, soy sauce, lime juice, sweet chili sauce, brown sugar, red curry paste, dried garlic, and dried basil.
- Pour the sauce into the skillet and stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes, or until the sauce has thickened and the vegetables are tender.
- Remove the skillet from the heat and stir in the fresh basil.
- Serve immediately and enjoy!
Notes
When serving vegetable thai red curry, simply scoop it into bowls and garnish with fresh basil. You can also serve it with your favorite sides, such as rice, naan bread, or steamed vegetables.
To store the vegetable thai red curry in the fridge, simply transfer it to an airtight container and refrigerate for up to 3 days. To store it in the freezer, transfer it to a freezer-safe container and freeze for up to 3 months.
When reheating the vegetable thai red curry, you can either microwave it or heat it up on the stovetop. To microwave it, simply place it in a microwave-safe container and heat on high for 2-3 minutes, or until heated through. To heat it up on the stovetop, simply add it to a skillet over medium heat and cook until heated through, stirring occasionally.
To meal prep the vegetable thai red curry, simply cook a double batch of the curry and store the leftovers in portion-controlled containers in the fridge or freezer. When ready to eat, reheat the curry in the microwave or on the stovetop.
Nutrition
Calories: 894kcalCarbohydrates: 173gProtein: 19gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 1199mgPotassium: 1084mgFiber: 11gSugar: 21gVitamin A: 6546IUVitamin C: 140mgCalcium: 143mgIron: 6mg
Tried this recipe?Let me know how it was!