This vegetarian curry is filled with vibrant vegetables and rich coconut milk, making it a flavorful dish that's perfect for meal prep or a cozy dinner.
Ready in 45 minutes · serves 4 · 400 calories per serving · thai cuisine.
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
1 largeeggplant
1 cancoconut milk
3 tbspred curry paste
1 wholebell pepper
1 cupbroccoli
2 tbspsoy sauce
1/2 cupbasil leaves
2 tbsplime juice
2 cupsrice
Instructions
01
Heat a pot and add red curry paste with a little oil.
02
Pour in coconut milk, stirring to combine.
03
Add diced eggplant, bell pepper, and broccoli.
04
Simmer until vegetables are tender.
05
Finish with soy sauce, basil, and lime juice, served over rice.
Illustrative photo
