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Red Thai Vegetable Curry

Not only is this packed with delicious vegetables and nutritious ingredients it’s also great for meal planning. 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4

Ingredients

  • 2 Tablespoons Coconut oil 
  • 1 Yellow onion, diced
  • 3 Cloves Garlic, crushed
  • 2 Teaspoon Ground ginger
  • 2 Large carrots, grated and chopped into match sticks
  • 1 Red pepper, chopped
  • 1 Yellow pepper, chopped
  • 2 Cups Sugar snap peas
  • 2 Cups Cauliflower florets
  • 3 Tablespoons Red curry paste
  • 1 Tin Coconut milk, stirred
  • 2 Handfuls Spinach
  • ½ Tin Chopped tomatoes
  • 1 Tablespoon honey/agave syrup
  • 1 Tablespoon soy sauce
  • Juice of 1 lime
  • 4 Cups brown rice, cooked

Instructions

  • Heat 2 tablespoons of coconut oil in a large frying pan/wok
  • Add the onion, garlic and ginger and fry for 2-3 minutes
  • Add the peppers, carrots, peas and cauliflower for 5 minutes, stirring continuously
  • Add the red curry paste, coconut milk, half tin of chopped tomatoes, honey/agave, soy sauce, stir to combine, increase the heat and cook for a further 10 minutes until the vegetables have softened and the sauce reduced slightly.
  • Serve on a bed of brown rice and squeeze with the juice of the lime.

About the Author 

Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured

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Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured.

Monday - Friday 10am-8pm

Dublin-Kildare-Tipperary

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