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Spicy Thai Peanut Vegetable Curry

Serve with brown rice, jasmine rice or any type of noodle. Rice Noodle, Mung Bean (which are gluten free), soba noodles, ramen (w/out the seasoning packet), I have even used regular pasta when I was in a pinch – use whatever you have on hand.
3 faves
Nutrition per serving    (USDA % daily values)
CAL
284
FAT
69%
CHOL
0%
SOD
1%
Uploaded by: Andrea Taylor

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Ingredients for 4 servings

2 tsp grapeseed oil, divided

1 red bell pepper, seeded and cut into strips

1 yellow bell pepper, seeded and cut into strips

1 green bell pepper, seeded and cut into strips

1 red onion, cut into strips

3 cloves garlic

2 Tbsps red curry paste

12 ozs coconut milk

1 c green peas, frozen

½ lime, juiced

Preparation

1.

Heat a skillet over medium high heat, add 1 tsp oil, the peppers and onion, sauté for 3-4 minutes, just until slightly tender. Add the garlic and cook for 30 seconds. Transfer vegetables to a bowl and set aside.

2.

Add 1 tsp of oil back to the same pan and add the red curry paste. Cook for 30 seconds and then pour in the coconut milk and continue whisking.

3.

Add the bowl of vegetables, frozen peas and lime juice back to the pan and stir. Cook 1 min. Done!

View instructions at
Andrea Taylor - TaylorMade Market

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