Simple and versatile, this easy curry recipe is a great global crowd pleaser that was made to personalize.
For the Curry:
- In a medium bowl, whisk together coconut milk, curry paste, fish sauce, lime juice and salt. Set aside.
- In a large skillet, heat the oil on high. Add the vegetables and saute until tender-crisp. Add curry sauce and bring to a curry. Reduce heat and cook until slightly thickened.
- Serve over rice or noodles.
1-96oz can of Thai Kitchen Coconut Milk makes 28 servings of this recipe.
You can easily substitute the Thai Kitchen Red Curry Paste for Thai Kitchen Green Curry Paste.
- Recipe type: Entrees
- Cuisine: Thai
- NUTRITION INFORMATION (per serving)
- Calories: 250
- Sodium: 600 mg
- Carbohydrates: 13 g
- Protein: 3 g