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    You are in: Home / Recipes / Thai Red Curry Mixed Vegetables Recipe
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    Thai Red Curry Mixed Vegetables

    Thai Red Curry Mixed Vegetables. Photo by katew

    1/1 Photo of Thai Red Curry Mixed Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Mikekey's Note:

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

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    Units: US | Metric


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

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on August 31, 2013


      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.

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    • on August 27, 2013


      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

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    • on August 23, 2013


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Thai Red Curry Mixed Vegetables

    Serving Size: 1 (191 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 372.0
    Calories from Fat 172
    Total Fat 19.1 g
    Saturated Fat 12.3 g
    Cholesterol 0.0 mg
    Sodium 1573.1 mg
    Total Carbohydrate 47.6 g
    Dietary Fiber 2.7 g
    Sugars 42.8 g
    Protein 5.1 g

    The following items or measurements are not included:

    Thai red curry paste

    lime zest

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