Light Vegetarian Thai Red Curry - Creamy, Flavorful & Easy to Make

Ingredients

• •1 medium Carrot (sliced)
• •2 cups Broccoli florets
• •1 medium Zucchini (sliced)
• •1 cup Brown rice (uncooked)
• •1 cup Light coconut milk
• •1 medium Red bell pepper (sliced)
• •14 ounces Tofu (firm, cubed)
• •1 cup Vegetable broth (low sodium)
• •3 cloves Garlic (minced)
• •1 tablespoon Ginger (grated)
• •2 tablespoons Thai red curry paste (ensure it's vegetarian)
• •1 tablespoon Lime juice (freshly squeezed)
• •2 stalks Green onions (sliced)
• •1/2 cup Fresh basil leaves (torn)

Instructions

1. 1.

   Rinse the brown rice thoroughly and cook according to package instructions. Set aside.

2. 2.

   In a large skillet over medium heat, add the Thai red curry paste and a splash of water. Stir for 1-2 minutes until fragrant.

3. 3.

   Add the minced garlic and grated ginger to the skillet, stir for another minute.

4. 4.

   Pour in the coconut milk and vegetable broth, and bring to a simmer.

5. 5.

   Add the sliced red bell pepper, carrot, broccoli florets, zucchini, and cubed tofu. Stir well to coat everything in the curry paste.

6. 6.

   Let the curry simmer for about 10 minutes, or until the vegetables are tender-crisp.

7. 7.

   Stir in the lime juice and adjust seasoning if necessary.

8. 8.

   Serve the curry over the cooked brown rice, garnished with fresh basil leaves and sliced green onions.