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Easy Vegetarian Thai Curry

Maggie Zhu
  • 30 minutes
  • Serves 4

INGREDIENTS

1 tbsp

vegetable oil

1/2 cup

sliced yellow onion

2 tsp

minced ginger

2 cloves

garlic, minced

2 tbsp

red curry paste

2 cups

/ 170 g) green beans, trimmed and snapped in half

2

medium carrots, peeled and sliced

1

/ 240 g) can pre-cooked artichoke hearts

1 cup

vegetable stock (or water)

1 14 ounce can

unsweetened coconut milk, divided

1 tbsp

soy sauce (or tamari for gluten free)

1/2 tbsp

sugar

1

bell pepper, sliced

1

zucchini, sliced

(Optional) Chopped cilantro for garnish

Lime juice