Thai Red Curry with Vegetables

Ingredients

• 1 tbsp fish sauceNutrition
• 2/3 cup zucchiniNutrition
• 1/2 cup masaman curry pasteNutrition
• 1/2 cup water chestnutsNutrition
• 1/2 large potatoNutrition
• 6 oz snap peasNutrition
• 1 1/2 tbsps peanut oilNutrition
• 1 1/2 cups chopped broccoliNutrition
• 1 cup cauliflowerNutrition
• 3 cloves garlicNutrition
• 1/2 medium green pepperNutrition
• 1 1/2 cups spinachNutrition
• 1 cup organic free range chicken brothNutrition
• 3 1/3 cups lite coconut milkNutrition
• 1 medium red pepperNutrition
• 1/2 large yellow pepperNutrition
• 1/4 lb carrotsNutrition

Directions

1. 1Sauté garlic minced in peanut oil on medium heat, add curry paste.
2. 2After sauteed, add in coconut milk, fish sauce, chicken broth, and heat to a boil stirring occasionally.
3. 3Add in remaining vegetables and simmer on low heat until the potatoes are soft, approximately 20 minutes. If not using potatoes, judge on carrots or broccoli.

Nutrition per serving

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