Thai Red Veggie Curry

No ratings yet

Thai red veggie curry loaded with carrots, potatoes, celery, and other veggies, bathing in a spicy red curry made with coconut milk and thai curry paste.

Course dinner

Cuisine Asian

Keyword curry, soup, thai

Cook Time 30

Total Time 30

Servings People

Calories 257kcal

Author Tamara J.

Ingredients

2 medium Potatoes peeled and diced
2 whole Carrots peeled and diced
2 stalks Celery diced
1 medium Onion chopped
1 cup Cabbage rough chopped
2 cloves Garlic minced
1 can Coconut milk
2 tablespoons Thai red curry paste
2 cups Water
2 tablespoons Olive oil to saute veggies

Seasoning

1 teaspoon Curry powder
1 teaspoon Pepper
1 teaspoon Salt
1 teaspoon Black Pepper
1 bunch Thai basil

Instructions

Heat olive oil in a nonstick skillet. Add the veggies and saute for about 5 minutes. Do not add the garlic until the last minute- so it does not burn.
Add curry past and stir until distributed evenly. Pour in coconut milk and combine with veggies and curry paste. Add seasonings, mix well.
Cover the skillet and continue to simmer over medium heat for 30 minutes. Add water occasionally to loosen up the curry.
Serve over rice or eat alone.

Notes

For more spice, add in crushed red chili flakes.

Nutrition