Thai Zucchini Curry with Red Curry Paste
Zucchini curry made with Thai red curry paste and coconut milk -- It is a hearty and filling dish that is spicy & creamy. Great to serve with some steamed rice.
Print
Pin
Ingredients
- 1 tablespoon Oil
- 1 Medium Onion, chopped
- 2~3 tablespoons Red Curry paste
- 2 Medium Zucchini, diced
- 2 cups Low sodium Vegetable broth or water
- 2 Medium Ripe Tomatoes, chopped
- 1 cup Coconut Milk
- ½ cup Red lentils
- 2 teaspoons Soy sauce
- 2 teaspoons Palm Sugar, grated
- To taste Salt & Pepper
- 15 oz. Chickpeas, rinsed and drained
- 1 cup Spinach or Kale, chopped
- 3 tablespoons Cilantro, finely chopped
Instructions
- Heat oil in a heavy bottomed pan on medium heat. Add the onions and cook till they turn translucent. Stir in the red curry paste and cook for 2 minutes. Next add the zucchini and 1 cup of vegetable stock (or water) and cook for 4~5 minutes.
- Stir in the remaining vegetable stock, chopped tomatoes, coconut milk and lentils. Bring the mixture to a boil. Reduce the heat to low, cover and cook for 15~20 minutes or until the lentils are tender.
- Season with soy sauce, palm sugar, salt and pepper. Stir in the chickpeas and chopped greens and cook till the greens are wilted. Serve hot with rice.
Nutrition
Calories: 273kcal | Carbohydrates: 32g | Protein: 11g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 141mg | Potassium: 700mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2232IU | Vitamin C: 23mg | Calcium: 81mg | Iron: 5mg
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!