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Thai Red Curry With Green Veggies Recipe

April 20, 2016

Wave away those cravings for thick, chewy pad thai and fettuccine alfredo—there’s a low-carb option that’s even better. Our fettuccine Wonder Noodles drink up the flavorful sauce and clock in at just 10 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: 10 minutes
Total Time: 20 minutes

Ingredients

1 tablespoon Thrive Market Organic Virgin Coconut Oil
3 tablespoons red curry paste
2 cloves garlic
1 (1-inch) piece ginger, peeled and minced
2 tablespoons Thrive Market Organic Raw Honey
1 tablespoon fish sauce
1 (13.5-ounce) can Thrive Market Organic Coconut Milk
2 packages Thrive Market Wonder Noodles – Fettuccine
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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Merce Muse

Thrive Market Food Editor

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