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Thai Red Vegetable Curry

Ashley Thomas
  • minutes
  • Serves

INGREDIENTS

1 tbsp

coconut oil

1

onion, diced

4

garlic cloves, minced

1 tsp

grated ginger (or 1 inch ginger, minced)

4 tbsp

Thai Red Curry paste

1 8 ounce package

white button mushrooms, sliced

1

orange bell pepper, sliced

2

heads of broccoli, cut into florets

2

carrots, cut into coins

1 10 ounce package

snap peas, trimmed

1 5 ounce can

water chestnuts

1 14 ounce can

coconut milk

1 14 ounce can

coconut cream

3 tsp

coconut aminos

1 tsp

paprika

Juice of 1 lime

Cilantro, optional