Vegetable Thai Red Curry
  • cups diced white onion
  • 3cloves garlicminced
  • cups carrots, peeled and sliced on biasroughly 2 very large carrots
  • 2 bell peppersseeded and cut into 1½-inch pieces
  • cups broccoli floretsabout 1 head
  • 1 small head of cauliflowerstems removed, cut into florets
  • 1(15-ounce) can coconut milkTry Native Forest Organic
  • 1cup vegetable broth
  • 3tablespoons Thai red curry paste
  • 1tablespoon fresh lime juice
  • 1tablespoon minced fresh ginger
  • teaspoons Sucanat or coconut sugar
  • 1teaspoon sea salt
  • ¼teaspoon red chili flakes
  • 2cups snap peas
  • lime wedges and chopped cilantro or basilfor garnish
  1. Layer the chopped vegetables in a 4- to 6-quart slow cooker in the following order: onion, garlic, carrots, peppers, broccoli and cauliflower.
  2. In a medium bowl, whisk coconut milk, broth, red curry paste, lime juice, ginger, sugar, salt and chili flakes. Pour coconut milk mixture over the veggies.
  3. Cover and cook on low for 3½–4 hours or 2 hours on high. When vegetables are tender, stir in snap peas and cook another 20 minutes. Garnish with lime and herbs.
Recipe Notes
Nutrition Facts
Vegetable Thai Red Curry
Amount Per Serving
Calories 150 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Cholesterol 19mg 6%
Sodium 600mg 25%
Total Carbohydrates 20g 7%
Dietary Fiber 6g 24%
Sugars 11g
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1½ cups): 150 cal, 4g fat (0g mono, 0g poly, 4g sat), 19mg chol, 600mg sodium, 20g carb (6g fiber, 11g sugars), 4g protein