Thai Red Curry

Creamy from the coconut milk, spicy from the thai curry paste, and colorful from the vegetables, this is a savory shot of thai cuisine with all the vegan favorites

Serves 1 person

Time:
20-25 minutes


Calories:
502

Carbs:
77g | 27.5%   

Protein:
15g | 28.8%  

Fat:
17g | 20.7%

Ingredients:

  • 1/2 cup brown rice
  • 1 onion
  • 1/2 inch ginger
  • 1 cloves garlic
  • 2 cups broccoli
  • 1 cup chopped eggplant
  • 1 large carrot
  • 4 oz coconut milk
  • 2 tablespoons red curry paste

Instructions:

1. Bring a cup of water to a boil and add the rice

2. Simmer on low heat for 20 minutes, or until desired consistency

3. Chop the garlic, onion, and ginger and add to a frying pan over medium-high heat with a dash of water, let cook for about 5 minutes

4. Add the broccoli and carrots and let cook for 5 more minutes

5. Add the eggplant and curry paste, stir and cook for 3-5 more minutes

6. Finish by adding the coconut milk and let simmer for 10 minutes

Macro Nutrients

502 Calories

Micro Nutrients

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Tags

grains
vegetables
cruciferous
spices

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