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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