A colorful medley of vegetables simmered in a fragrant red curry sauce, this dish is as nutritious as it is delicious. It’s a great way to enjoy plant-based eating.
Ready in 40 minutes · serves 4 · 250 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
2 tablespoonsred curry paste
1 cancoconut milk
2 wholebell peppers
1 wholezucchini
2 cupssnap peas
1/2 cupbasil
Instructions
01
In a pot, heat red curry paste and cook for 1 minute.
02
Add coconut milk and bring to a simmer.
03
Add chopped bell peppers, zucchini, and snap peas; cook until tender.
Illustrative photo
