Thai Red Curry With Green Veggies Recipe

April 20, 2016
by Merce Muse for Thrive Market
Thai Red Curry With Green Veggies Recipe

Wave away those cravings for thick, chewy pad thai and fettuccine alfredo—there's a low-carb option that's even better. Miracle Noodle shirataki noodles taste just like regular pasta, but clock in at zero calories per serving (really!). Try them tossed in classic marinara sauce, topped with a simple pesto, or in this fiery Thai red curry with broccoli, bok choy, and string beans. 

Thai Red Curry With Green Veggies

Yield: 2 to 3 servings
Active Time:

Ingredients

1 tablespoon coconut oil
3 tablespoons red curry paste
2 cloves garlic
1 (1-inch) piece ginger, peeled and minced
2 tablespoons honey
1 tablespoon fish sauce
1 (13.5-ounce) can coconut milk
2 packages Miracle Noodle fettucine
1 large handful string beans, trimmed
3 baby bok choy, bottom cut off
1 small head broccoli, broken into florets
Juice of 2 limes

Instructions

Melt coconut oil in a large skillet over medium heat and sauté red curry paste, garlic, and ginger until fragrant, 2 minutes. Stir in honey and fish sauce and pour in coconut milk. Fill coconut milk can with water and stir that in as well. Let simmer 2 minutes.

Drain fettucine, and rinse them under cold water for 30 seconds. Add noodles, string beans, bok choy, and broccoli to the pot. Let cook 3 to 5 minutes, then remove from heat and stir in lime juice. Check for seasoning and serve immediately.

Photo credit: Paul Delmont

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This article is related to: Cooking, Food, Gluten-Free, Recipe, Lunch, Dinner

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  • Silvana Gomez Fajardo

    Tried this recipe today and it was amazing! 100% recommended. Cooked 1/3 of recipe for myself, used lite coconut milk, replaced fish sauce for Tamari, replaced honey with low calorie Agave, and replaced broccoli with tofu for the extra protein. Was fully satisfied with the serving size and it was all for 245 calories and vegan!