Thai Red Curry Mixed Vegetables

Total Time
25mins
Prep 15 mins
Cook 10 mins

A spicy mix that goes well over hot, cooked Jasmine rice.

Ingredients Nutrition

Directions

  1. Combine coconut milk, salt, sugar and tamari. 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.
Most Helpful

5 5

Reviewed for ZWT9 Family Picks- I really enjoyed this dish and really any veges on hand could be used. I used more curry paste and coconut milk than called for in the recipe as I love having the extra sauciness served over rice. 5 stars for a simple recipe that was really tasty.

4 5

I like this due to the versatility and it uses on hand types of ingredients. I had lots of beans to use up so worked perfectly for me. Made foe Family Picks

5 5

Mmmm, gotta love a good stir fry recipe that is easily adjusted to what needs to be used in your crisper :). I used eggplant, green beans, broccoli, and cabbage, and at the last minute threw in a bit of edamame for extra protein. I didn't so much measure the chili paste as dump, so it came out nice and hot..yum! I didn't so much care for it with the lime, so I will probably go without next time. Thanks for posting! Made for ZWT 9, Gourmet Goddesses.