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Thai Red Curry Vegetables (Pantry Remix)

Name: Thai Red Curry Vegetables (Pantry Remix)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tbsp Cooked Jasmine rice; 14 oz Coconut milk; 1 block Brown sugar; 1 sliced Red bell pepper; 1.5 cups Broccoli florets; 1 sliced Carrot; 1 tbsp Soy sauce; 1 tsp Maple syrup; 1 tbsp Coconut oil

A pantry-adapted take on Thai Red Curry Vegetables — uses Cooked Jasmine rice instead of Thai red curry paste, Brown sugar instead of Extra firm tofu. Nutrition is approximate.

Prep 15 minCook 20 minTotal 35 min4 servingsmedium

veganvegetarianthaicurryspicyPantry Remix

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Ingredients

Cooked Jasmine rice2 tbsp
Coconut milk14 oz
Brown sugar1 block
Red bell pepper1 sliced
Broccoli florets1.5 cups
Carrot1 sliced
Soy sauce1 tbsp
Maple syrup(optional)1 tsp
Coconut oil1 tbsp

Instructions

1
Press the tofu to remove excess water, then cut into bite-sized cubes.
2
Heat coconut oil in a large pan over medium heat. Fry tofu cubes until golden on all sides, then remove and set aside.
3
In the same pan, add the red curry paste and sauté for 1 minute until fragrant.
4
Slowly pour in the coconut milk, stirring to dissolve the curry paste.
5
Add the sliced carrots, broccoli, and bell pepper. Simmer for 8-10 minutes until the vegetables are tender-crisp.
6
Stir in the soy sauce, maple syrup, and fried tofu. Simmer for an additional 2 minutes, then serve hot with rice.

Nutrition

Estimated, per serving

280kcal

Calories

11g

Protein

16g

Carbs

21g

Fat

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