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Thai Coconut Curry in a pan.

Thai Coconut Curry

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Prep Time 20 minutes
Cook Time 30 minutes
Servings 5
Calories 257 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup chopped carrots
  • 4-5 cups fresh baby spinach
  • 1 onion, diced
  • 2 teaspoon minced garlic
  • 2 teaspoon ginger paste
  • 2 tablespoon Thai red curry paste
  • 1 can unsweetened coconut milk
  • Salt and pepper to taste
  • Rice or cauliflower rice for serving if desired

Instructions
 

  • Heat the olive oil in a skillet over medium heat on the stove.
  • Add the pepper, onion and carrots to the skillet and saute until they are just starting to become tender.
  • Place the minced garlic, ginger paste and red curry paste into the skillet, and saute another 30 seconds.
  • Put the spinach into the skillet and cover it with a lid until the spinach is melted. Stir to combine.
  • Whisk in the coconut milk until well combined.
  • Cover and simmer for 15-20 minutes.
  • Serve alone or over rice if desired.

Nutrition

Serving: 1 portionCalories: 257kcalCarbohydrates: 14gProtein: 4gFat: 23gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 53mgPotassium: 565mgFiber: 5gSugar: 7gVitamin A: 8306IUVitamin C: 62mgCalcium: 63mgIron: 3mg
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