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Nutrition Facts
Serving Size 1 (176g) Recipe makes 4 servings The following items or measurements are not included below: red curry paste assorted fresh vegetables
Calories 243
Calories from Fat 166		(68%)
Amount Per Serving		%DV
	Total Fat 18.5g	28%
	Saturated Fat 16.3g	81%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 751mg		31%
Potassium 456mg		13%
Total Carbohydrate 18.6g		6%
	Dietary Fiber 3.5g	14%
	Sugars 15.0g
Protein 4.7g		9%
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Thai

~Rita~

Thai Red Curry With Vegetables

Recipe #63209 | 1 hour | 25 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: ~Rita~
May 28, 2003

Compliments of Thai Kitchen! Adjust your curry if you don't like heat use less then 1 tablespoon and if you enjoy the heat go for 3-4 tablespoons.

SERVES 4 (change servings and units)

Ingredients

1 (14 ounce) can thai kitchen pure coconut milk
1-4 tablespoon thai kitchen red curry paste
2-3 tablespoons thai kitchen premium fish sauce
2 tablespoons brown sugar
1 1/2 cups assorted fresh vegetables, cut into 1 inch pieces (like cauliflower, red bell pepper,onions,eggplant, mushrooms, zucchini, peas, or your favorite combi)
1 (8 ounce) can bamboo shoots, rinsed and drained

Directions

1
In a 2 quart saucepan, bring the coconut milk, curry paste, fish sauce and brown sugar to a boil.
2
Add the vegetables and bamboo shoots, reduce the heat and simmer for 15 minute, or until the vegetables are tender.
3
Serve over steamed jasmine rice.

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Featured Reviews for This Recipe

From: Chef #1339681

On Jul 30, 2009

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From: Kim127

On Apr 27, 2008

Simple and tasty. Which is really all that matters. I used broccoli, carrots, snow peas, onions and the bamboo shoots. I used only one tablespoon of the red curry paste and that was plenty for me

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From: TurmericEric

On Jul 19, 2003

You'll get even better results if you simmer the curry with crushed but in tact lemongrass and ginger. Remove the peices when done. And taste before serving! I usually add more sugar and fish sauce. I usually use acorn squash, red pepper, beef, and bamboo.

7 people found this review helpful

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From: BothFex

On Jun 9, 2003

This is one of my favorite "quick" dinners. It throws together so fast and is just delish! Like Kimke, I also use just one can of coconut milk. I also like to add a handful of fresh basil, the zest and juice of one lime, and a touch of garlic chili paste. Instead of adding veggies I usually throw in a bit of stir fried beef or chicken. A bit of info: this dish in Thailand (kaeng phed kai kap normai on)is often left as a "food gift" to the Buddhist monks during late summer (the time of Buddhist Lent). At that time the monks focus not on earthly things, but rather on meditation and teaching. Supporting the monks with food during this time is known as "making merit." This dish is a favorite offering as bamboo is in season and the orange of the curry is similiar in color to the monks robes. End of lesson. Serve over jasmine rice with lime wedges. Very tastey stuff!!!