dinner, gluten free, Thai, veggies

Thai Vegetable curry

Good afternoon everyone! Today I have a yummy GF Thai curry recipe for you!


2 13.5 oz cans of full fat unsweetened coconut milk
3 TBSP Thai red curry paste (such as Maesri or Mae Ploy)
1 tsp GF fish sauce (I use Thai Kitchen)
2 limes
1 zucchini sliced
2 broccoli crowns
2 yellow, orange or red bell peppers, chopped
fresh green beans cut in half
1 cup fresh carrot chips
1 cup of Jasmine rice
1 TBSP peanut oil

Cut broccoli into bite-size pieces and steam about 3 minutes or until tender but with a bit of crunch. Immediately place broccoli into a cold water bath to stop cooking. Juice one of the limes.

Prepare the rice according to package instructions. While rice is cooking, heat oil in wok and add red curry paste, cook for about 30 seconds. Add coconut milk and fish sauce and simmer for 5 minutes. Add all your vegetables except the broccoli and cook for about 10 minute stirring occasionally until vegetables are al dente. Stir in broccoli and lime juice and cook for another minute.

Divide the rice and curry onto plates and then serve it up! Garnish with remaining lime. Enjoy 🙂


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