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Vegetable Red Curry
Vegetable Red Curry is a traditional Thai dish that is made with a variety of vegetables, such as eggplant, bamboo shoots, bell peppers, carrots, and mushrooms, simmered in a flavorful red curry sauce. It is usually served with steamed white rice, and can be garnished with fresh herbs such as cilantro or basil. Red Curry is a great way to get a variety of nutritious vegetables into your diet, and is a great choice for vegetarians or vegans.
Ingredients (2 Persons)
- 3 tablespoons vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
Directions
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Step 1
Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes.
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Step 2
Stir in the curry paste, turmeric, cumin, coriander, and cardamom and cook for 1 minute, until fragrant.
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Step 3
Add the carrots, bell peppers, and green beans to the skillet and cook for 5 minutes, stirring occasionally.
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Step 4
Stir in the coconut milk and bring the mixture to a simmer. Reduce the heat to medium-low and simmer for 10-15 minutes, until the vegetables are tender and the sauce has thickened.
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Step 5
Serve the curry with cooked jasmine rice or naan bread.
Comments
This Vegetable Red Curry is absolutely delicious! The slight bitterness of the curry combined with the sweetness of the vegetables makes for a unique and flavorful dish. Perfect for a weeknight dinner or a dinner party!
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