Vegetable Thai Red CurryCarsen Snyder | Delicious Living
- Serves: 6 people
- Calories per serving: 150
Thai food, with its onion, garlic and curry paste in this case, can be incredibly aromatic and tasty. You can add a little low-sodium fish sauce to create another layer of flavor. Serve curry over jasmine rice or quinoa, and garnish with fresh herbs and a wedge of lime.
- Layer the chopped vegetables in a 4- to 6-quart slow cooker in the following order: onion, garlic, carrots, peppers, broccoli and cauliflower.
- In a medium bowl, whisk coconut milk, broth, red curry paste, lime juice, ginger, sugar, salt and chili flakes. Pour coconut milk mixture over the veggies.
- Cover and cook on low for 3½–4 hours or 2 hours on high. When vegetables are tender, stir in snap peas and cook another 20 minutes. Garnish with lime and herbs.
PER SERVING (1½ cups): 150 cal, 4g fat (0g mono, 0g poly, 4g sat), 19mg chol, 600mg sodium, 20g carb (6g fiber, 11g sugars), 4g protein