Servings | Prep Time | Cook Time |
---|---|---|
8 | 0 mins | 0 mins |
1. | Sauté garlic minced in peanut oil on medium heat, add curry paste. |
2. | After sauteed, add in coconut milk, fish sauce, chicken broth, and heat to a boil stirring occasionally. |
3. | Add 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. |
There are 163 calories in 1 serving of Thai Red Curry with Vegetables.
Calorie split: 50% fat, 41% carbs, 8% protein.
|
Serving Size | 1 serving |