Description
A delicious Thai red curry that comes together in about 30 minutes, perfect for busy weeknight dinners.
Ingredients
Scale
- 1 cup roasted sweet corn
- 1 cup mixed colorful veggies (bell peppers, carrots, zucchini)
- 2 tablespoons red curry paste
- 1 can coconut milk
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- Optional: protein of choice (tofu, chicken, shrimp)
- Fresh basil for garnish
Instructions
- Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 2 tablespoons of red curry paste and sauté for 1-2 minutes until fragrant.
- Stir in 1 can of coconut milk and 1 tablespoon of soy sauce, bringing everything to a gentle simmer.
- Add 1 cup of roasted corn and mixed veggies (and protein, if using). Cook until the veggies are tender, about 5-7 minutes, stirring occasionally.
- Season to taste with salt and pepper. Serve hot, garnished with fresh basil.
Notes
This recipe is customizable, allowing you to use whatever veggies or proteins you have on hand.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg