Thai Red Curry with Vegetables

Składniki

• 1 tbsp fish sauce
• 2/3 cup zucchini
• 1/2 cup masaman curry paste
• 1/2 cup water chestnuts
• 1/2 large potato
• 6 oz snap peas
• 1 1/2 tbsps peanut oil
• 1 1/2 miarki kuchenne, pokrojone broccoli
• 1 miarka kuchenna cauliflower
• 3 ząbki garlic
• 1/2 średnia green pepper
• 1 1/2 miarki kuchenne spinach
• 1 cup organic free range chicken broth
• 3 1/3 cups lite coconut milk
• 1 średnia red pepper
• 1/2 duża yellow pepper
• 1/4 funt carrots

Wskazówki

1. Sauté garlic minced in peanut oil on medium heat, add curry paste.
2. After sauteed, add in coconut milk, fish sauce, chicken broth, and heat to a boil stirring occasionally.
3. Add in remaining vegetables and simmer on low heat until the potatoes are soft, approximately 20 minutes. If not using potatoes, judge on carrots or broccoli.