THAI RED CURRY WITH SUMMER VEGETABLES

Thai Red Curry With Summer Vegetables In Bowl

THAI RED CURRY WITH SUMMER VEGETABLES

by | Aug 27, 2021

Enjoy the bounties of summer with this rich and vibrant Thai Red Curry With Summer Vegetables. You can’t go wrong with the vegetables that I’ve chosen…zucchini, summer squash, carrots, green beans, and a red bell pepper, but you can also sub in vegetables of your choice to make it your own. Think tomatoes, corn, eggplant, peas or okra. You can keep your diet interesting with different flavors and textures, and eating a variety of foods will provide abundant nutrients that contribute to good health and reduce the risk of disease.

“Live for each second without hesitation.” — Elton John

Thai Red Curry With Summer Vegetables In Bowl
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Thai Red Curry With Summer Vegetables

Enjoy the bounties of summer with this rich and vibrant Thai Red Curry With Summer Vegetables. Zucchini, summer squash, carrots, green beans, and a red bell pepper adorn this recipe, but you can also sub in vegetables of your choice to make it your own.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, Entree, Main Course
Cuisine: Thai
Keyword: Chickpeas, Gluten free, Vegan, Vegetarian
Servings: 6
Calories: 336kcal

Equipment

  • Large heavy pot
  • Wooden spoon

Ingredients

  • 1 Tablespoon extra virgin olive oil or 3-4 Tablespoons water if you prefer water sautéing
  • 1 medium yellow onion chopped
  • 3 garlic cloves minced(about 1 ½ teaspoons)
  • 1 Tablespoon finely grated fresh ginger
  • 1 cup thinly sliced carrots
  • 3 cups green beans trimmed and cut into 1 inch pieces
  • 2 cups chopped zucchini about 1 medium zucchini
  • 2 cups chopped summer squash about 1 medium summer squash
  • 1 red bell pepper sliced thinly into strips
  • 1 ½ cups cooked chickpeas about 1(15 ounce) can, rinsed and drained
  • 3 ¾ cups lite coconut milk about 2(15 ounce) cans
  • cup water
  • 3 Tablespoons red curry paste
  • 4 Tablespoons creamy peanut butter
  • 1 Tablespoon gluten free tamari or soy sauce, liquid aminos or coconut aminos(Soy sauce contains soybeans and wheat, therefore it is not gluten free-see blog post for more information)
  • 1 teaspoon tumeric
  • 1 teaspoon cayenne optional depending on your taste for spiciness
  • 1 Tablespoon maple syrup
  • 1 teaspoon kosher salt
  • 1 Tablespoon freshly squeezed lime juice
  • ¼ cup cilantro chopped for garnish
  • ¼ cup toasted peanuts chopped for garnish

Instructions

  • Heat a large heavy pot over medium high heat. Add the extra virgin olive oil if using.(See blog post for instructions on water sautéing if you prefer) When the oil is hot, add the chopped onions and stir with a wooden spoon until the onions are translucent.
  • Add the garlic and ginger to the pot and stir until fragrant, about 30 seconds.
  • Add the carrots and green beans to the pot and continue cooking until they begin to soften, about 5 minutes.
  • Add the zucchini, summer squash, red bell pepper slices and chickpeas to the pot and stir to combine.
  • Add the coconut milk, water, red curry paste, peanut butter, tamari, tumeric, cayenne pepper if using, maple syrup and salt. Stir to combine.
  • Allow the mixture to come to a boil, reduce the heat to medium and simmer until the vegetables are crisp tender or cooked to your liking, about 10-15 minutes more.
  • Remove from the heat and add the freshly squeezed lime juice.
  • When ready to serve, garnish with chopped cilantro and chopped peanuts, if desired.

Notes

Serve on its own or over brown rice or quinoa for a heartier meal.
The nutrition information below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s, dietician’s or doctor’s advice.

Nutrition

Calories: 336kcal | Carbohydrates: 29g | Protein: 9g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 850mg | Potassium: 679mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6095IU | Vitamin C: 51mg | Calcium: 91mg | Iron: 2mg

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it #chasingbeans123

You’ll need the following ingredients for this recipe…

Extra virgin olive oil-1 Tablespoon
Yellow onion-1 medium
Garlic cloves-3
Fresh ginger-1 Tablespoon finely grated
Zucchini-1 medium
Summer squash-1 medium
Carrots-1 cup thinly sliced
Green beans-3 cups
Red bell pepper-1
Cooked chickpeas-1 ½ cups or 1(15 ounce) can
Lite coconut milk- 2(15 ounce) cans
Red curry paste-3 Tablespoons
Creamy peanut butter-4 Tablespoons
Gluten free tamari or soy sauce, liquid aminos or coconut aminos-1 Tablespoon(Soy sauce contains soybeans and wheat, therefore it is not gluten free-see below for more information)
Tumeric-1 teaspoon
Cayenne-1 teaspoon, optional depending on your taste for spiciness
Maple syrup-1 Tablespoon
Kosher salt-1 teaspoon
Freshly squeezed lime juice-1 Tablespoon
Cilantro-¼ cup chopped, for garnish
Peanuts -¼ cup chopped, for garnish

Thai Red Curry With Summer Vegetables Ingredients
Thai Red Curry With Summer Vegetables Ingredients

Let’s Get Going…

Heat a large heavy pot over medium high heat. Add the extra virgin olive oil if using. See the directions below if you prefer water sautéing.

When the oil is hot, add the chopped onions and stir with a wooden spoon until the onions are translucent.

Onions Sauteing In Pot


Add the garlic and ginger to the pot and stir until fragrant, about 30 seconds.

Garlic And Ginger Added To The Pot


Continue by adding the carrots and green beans to the pot and cook until they begin to soften, about 5 minutes.


Add the zucchini, summer squash, red bell pepper slices and chickpeas to the pot and stir to combine.

Vegetables In Pot


Continue by adding the coconut milk, water, red curry paste, peanut butter, tamari, tumeric, cayenne pepper if using, maple syrup and kosher salt.

Adding Additional Ingredients To Pot

Stir to combine.

Thao Red Curry With Summer Vegetables Cooking In Pot


Allow the mixture to come to a boil, reduce the heat to medium and simmer until the vegetables are crisp tender or cooked to your liking, about 10-15 minutes more.

Vegetables Cooking In Pot


Remove from the heat and add the freshly squeezed lime juice.


When ready to serve, garnish with chopped cilantro and chopped peanuts, if desired.

Enjoy!

Thai Red Curry With Summer Vegetables In Bowl

Water Sautéing

Use this method if you prefer to eliminate the oil

Heat your pan on high and add about ¼ cup of water. Reduce the heat to medium and add the ingredient(s) to saute. Stir constantly until they reach the doneness that your recipe requires. For example, if you are sauteing onions, you will most often want them to be soft and translucent before adding other ingredients. Continue adding a small amount of water as needed to keep the ingredient(s) from sticking to the pan.

For this recipe:

Heat a large heavy pot on high and add about ¼ cup of water.

Reduce the heat to medium and add the chopped onions.

Stir with a wooden spoon until the onions are translucent. Add water as needed to keep the onions from sticking to the pan.

Continue by adding the garlic and ginger to the pot and stirring until fragrant, about 30 seconds. Again add water as needed to keep the vegetables from sticking to the pan.

Add the carrots and green beans to the pot and continue cooking until the vegetables begin to soften, about 5 minutes. Again add water as needed to keep the vegetables from sticking to the pan.

Finally, add the zucchini, summer squash, red bell pepper slices and chickpeas to the pot and stir to combine.

Continue with the recipe as written.

Soy Sauce, Tamari, Liquid Aminos, Coconut Aminos?

Soy sauce contains soybeans and wheat, therefore it is not gluten free. It is very high in sodium, but there are low sodium alternatives.


Tamari contains soybeans but has little or no wheat. If you are avoiding gluten, you should check the label carefully to make sure that it does not contain wheat. It is also very high in sodium, but there are low sodium alternatives.


Bragg’s Liquid Aminos is made with soybeans, but it is wheat free and therefore gluten free. It is high in sodium.


Coconut Aminos contain raw, coconut tree sap and sun-dried sea salt. It is soy free and gluten free and lower in sodium than soy sauce, tamari and liquid aminos.


As always, check labels carefully to be sure what you are consuming.

Thai Red Curry With Summer Vegetables In Bowl 2

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it #chasingbeans123

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