Thai-Style Vegetable Curry

Thai-Style Vegetable Curry
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (8-ounce) package presliced mushrooms
  • 1 ½ cups (1/4-inch-thick) slices carrot
  • 3 cups chopped onion
  • 1 tablespoon canola oil
  • 2 cups chopped red bell pepper
  • 4 cups hot cooked rice noodles
  • 2 to 3 teaspoons red Thai curry paste (such as Thai Kitchen)
  • + 9 more ingredients
    • 2 cups cherry tomatoes
    • 4 cups Vegetable Stock, divided
    • ½ teaspoon salt
    • 4 garlic cloves, minced
    • 2 medium zucchini, halved lengthwise and thinly sliced (about 4 cups)
    • 2 tablespoons low-sodium soy sauce
    • 1 (6-ounce) package fresh baby spinach
    • 1 tablespoon chopped peeled ginger
    • 8 ounces small yellow squash, halved lengthwise and thinly sliced (about 1 1/2 cups)

Heat oil in a Dutch oven over medium-high heat. Add onion, ginger, and garlic to pan; sauté 5 minutes. Add 1 cup Vegetable Stock, soy sauce, curry paste, and salt. Stir in carrot; cook 2 minutes. Add bell pepper, tomatoes, zucchini, squash, and mushrooms; cook 2 minutes, stirring occasionally. St...

View full recipe at My Recipes

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