THAI COCONUT VEGETABLE CURRY RECIPE BY TASTY
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
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
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Soleah Mendenhall
[email protected]This curry was easy to make and very flavorful. I will definitely be making it again.
Davide Garberi
[email protected]This curry was delicious! I will definitely be making it again. Thank you for sharing the recipe.
Ajaya bantawa
[email protected]This curry was a bit bland. I would recommend adding more spices or herbs.
Ali Tanoli
[email protected]This curry was a bit too salty for my taste. I would recommend using less fish sauce or soy sauce.
Dj Williams
[email protected]I'm not a big fan of coconut milk, but I really enjoyed this curry. The flavors were well-balanced and it wasn't too sweet.
Charles Netters Jr
[email protected]This curry was a great way to use up leftover vegetables. It was easy to make and very flavorful.
Hanifkhankhan Hanifkhankhan
[email protected]I made this curry with chicken instead of vegetables and it was delicious! I will definitely be making it again.
Brian Reed
[email protected]This curry was a bit time-consuming to make, but it was worth it! The flavors were amazing.
Shohanur Rhaman
[email protected]I found this curry to be too sweet. I would recommend using less sugar or omitting it altogether.
Dennis Peters
[email protected]I was disappointed with this curry. The flavors were bland and it was not very creamy.
chidimma abiakwe
[email protected]This curry was a bit too spicy for my taste, but it was still very good. I would recommend using less chili paste if you don't like spicy food.
Wisley Isinta
[email protected]I've made this curry several times and it's always a hit. It's so flavorful and easy to make.
Masher Davido
[email protected]This was my first time making Thai curry and it turned out great! The recipe was easy to follow and the curry was flavorful and delicious.
Dhuha Alzaidi
[email protected]This curry was delicious! I especially loved the creamy coconut milk sauce.
Kerry Keene
[email protected]I made this curry for a dinner party and it was a huge hit! Everyone loved it. It was really easy to make and the ingredients are easy to find.
Comment Comment
[email protected]This curry was fantastic! The flavors were so well-balanced and it was the perfect amount of spicy. I followed the recipe exactly and it turned out perfectly. I will definitely be making this again.