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.
Vegetable Thai Red Curry
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Ingredients
- 1½ cups diced white onion
- 3 cloves garlic minced
- 1¾ cups carrots, peeled and sliced on bias roughly 2 very large carrots
- 2 bell peppers seeded and cut into 1½-inch pieces
- 2½ cups broccoli florets about 1 head
- 1 small head of cauliflower stems removed, cut into florets
- 1 (15-ounce) can coconut milk Try Native Forest Organic
- 1 cup vegetable broth
- 3 tablespoons Thai red curry paste
- 1 tablespoon fresh lime juice
- 1 tablespoon minced fresh ginger
- 1½ teaspoons Sucanat or coconut sugar
- 1 teaspoon sea salt
- ¼ teaspoon red chili flakes
- 2 cups snap peas
- lime wedges and chopped cilantro or basil for garnish
Instructions
- 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.
Recipe Notes
Nutrition Facts
Vegetable Thai Red Curry
Amount Per Serving
Calories 150
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 4g
20%
Cholesterol 19mg
6%
Sodium 600mg
25%
Total Carbohydrates 20g
7%
Dietary Fiber 6g
24%
Sugars 11g
Protein 4g
8%
* Percent Daily Values are based on a 2000 calorie diet.
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
