Name: Vegetables in Thai Red Curry with Sweet Potato Noodles
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 2 tablespoons canola or coconut oil; 1 can (15-ounce) coconut milk; 1 handful green beans, cut or broken into 1½-inch pieces (about 1 cup); 2 tablespoons red curry paste (or to taste); 1 small eggplant, cubed; 1 medium onion, halved and thinly sliced; 1 red bell pepper, cut into 1-inch chunks; 2 medium tomatoes, cored, seeded and chopped; 1 tablespoon fish sauce (regular or vegan), soy sauce (regular or gluten-free) or coconut aminos; 4 cloves garlic, chopped; 1 small bunch fresh basil (Thai if you can find it), leaves torn, reserving some for garnish; 2 tablespoons fresh lime juice; 2 cups vegetable broth; 1 medium sweet potato, peeled and spiralized

Thai Red Curry

What ingredients do I need to make Thai Red Curry?

What kind of meat or vegetables can I use?

How do I prevent my curry from being too spicy?

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Thai Red Curry with Vegetables and Sweet Potato Noodles is spicy, healthful comfort food any time you need a shot of goodness!

Fish

Gluten Free

Lactose Free

Oils

milliliter

canola oil

Non Dairy Milk

coconut milk

Fresh Vegetables

gram

green beans

Sauces

red curry paste

eggplant

onion

red bell pepper

tomato

fish sauce

garlic

fresh basil

Juice

lime juice

Stocks & Broths

vegetable broth

sweet potato

Calories

Vitamin C

Vitamins

Potassium

Minerals

Saturated Fat

Iron

Sugar

Carbohydrates

Dietary Fiber

Protein

Calcium

Sodium

Water

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Magnesium

Phosphorus

Zinc

Copper

Manganese

Vitamin A

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Trans fatty acids

Selenium

Vitamin K

Alpha-carotene

Lycopene

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Vegetables in Thai Red Curry with Sweet Potato Noodles

Baking Goods

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Beverages

Meal

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