Ingredients
Scale
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 1 cup sliced carrots
- 1 cup sliced bell peppers
- 1 cup snap peas
- 1 lb protein (chicken, shrimp, or tofu)
- 4 cups low-sodium vegetable broth
- Juice of 1 lime
- Fresh cilantro or basil for garnish
Instructions
- Heat a large pot over medium heat and add 1 tbsp oil. Sauté chopped onions and minced garlic until fragrant (about 3 minutes).
- Add sliced carrots and bell peppers; cook until slightly softened (around 5 minutes).
- Stir in red curry paste; let spices bloom for about 2 minutes.
- Pour in coconut milk and vegetable broth; bring to a simmer for approximately 10 minutes.
- Incorporate your protein choice and lime juice, cooking until fully done (5-7 minutes).
- Top with fresh herbs just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 70mg