Light Healthy Vegetable Thai Red Curry Recipes

THAI COCONUT VEGETABLE CURRY RECIPE BY TASTY

Thai Coconut Vegetable Curry Recipe by Tasty image

Here's what you need: coconut oil, red onion, medium jalapeno, garlic, orange bell pepper, large eggplant, red curry paste, brown sugar, light coconut milk, diced tomato, chickpeas, baby spinach, fresh cilantro, cooked brown rice

Provided by Mercedes Sandoval

Categories Dinner

Time 30m

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 tablespoon coconut oil
1 red onion, thinly sliced
1 medium jalapeno, seeded and finely chopped
3 cloves garlic, minced
1 orange bell pepper, seeded and cut into thin strips
1 large eggplant, ends trimmed, diced
3 tablespoons red curry paste
1 tablespoon brown sugar
13.5 oz light coconut milk
28 oz diced tomato
13.5 oz chickpeas, drained and rinsed
5 oz baby spinach
¼ cup fresh cilantro, chopped
cooked brown rice, for serving

Steps:

Melt the coconut oil in a large, high-sided pan over medium heat. Add the onion and cook for 2 minutes, until just beginning to sweat. Add the jalapeño and garlic, and sauté for 1 minute, until just fragrant. Add the bell pepper and eggplant, and cook for 3 minutes, until the eggplant begins to soften.
Add the curry paste and brown sugar and stir to coat the vegetables, making sure there are no large clumps of curry paste. Pour in the coconut milk and stir to combine until the milk is stained from the curry paste. Stir the in diced tomatoes and chickpeas, and bring to a gentle simmer for 5 minutes.
Once the curry is simmering, add the spinach, half at a time, and stir until wilted. Remove the pan from the heat.
Garnish the curry with cilantro and serve over brown rice.
Nutrition Calories: 212 Total fat: 7 grams Sodium: 368 Total carbs: 34 grams Dietary fiber: 8 grams Sugars: 10 grams Protein: 7 grams
Enjoy!

Nutrition Facts : Calories 267 calories, Carbohydrate 33 grams, Fat 13 grams, Fiber 8 grams, Protein 8 grams, Sugar 11 grams

THAI RED CURRY VEGETABLES

Thai Red Curry Vegetables image

You could use regular coconut milk instead of lite for a richer flavor, but using the light saves a lot of fat and calories. You can use any vegetables in this that you like, and some lemongrass would be good in here too.

Provided by dominiquedelsanto

Categories Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
1 onion
1 large carrots or 2 small carrots, sliced
1 stalk celery
1/2 bell pepper
1 (8 ounce) can bamboo shoots, strips, drained
1 small savoy cabbage, thinly sliced (or 1/2 large head)
1 head bok choy, green parts only, sliced
1 head broccoli, cut into florets
1 cup button mushroom, sliced
1 zucchini, sliced into half moons
3 tablespoons red curry paste
1 (14 ounce) can light coconut milk
fresh basil, cut into strips (if you can find thai basil or holy basil, use it)

Steps:

In large, deep skillet, heat oil and saute onions, carrots, and celery for a minute or two.
Add the rest of the vegetables and saute for another two or three minutes.
Add curry paste and stir until all vegetables are coated.
Stir in coconut milk. The vegetables should be nicely coated. If more liquid is needed, stir in a little vegetable stock or water.
Let cook, stirring frequently, until vegetables are cooked to the doneness that you like.
Salt to taste, and serve over jasmine rice or brown rice, sprinkled with basil.

Nutrition Facts : Calories 159.3, Fat 4.8, SaturatedFat 0.7, Sodium 216.4, Carbohydrate 25.3, Fiber 9.3, Sugar 10.4, Protein 10.7