Ingredients:
1 tablespoon vegetable oil
1 onion, chopped
3 garlic cloves, minced
1 red bell pepper, sliced
2 carrots, sliced
1 cup green beans, trimmed and cut into 2-inch pieces
1 can (14 oz) coconut milk
2 tablespoons Thai red curry paste
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon lime juice
Salt and pepper to taste
1/4 cup chopped fresh cilantro
Cooked rice or noodles for serving
Instructions:
Heat the vegetable oil in a large saucepan over medium heat.
Add the chopped onion, minced garlic, sliced red bell pepper, and sliced carrots.
Cook the vegetables for 5-7 minutes, or until they are tender and lightly browned.
Add the trimmed and cut green beans to the saucepan, and cook for an additional 2-3 minutes.
In a small bowl, whisk together the coconut milk, Thai red curry paste, soy sauce, brown sugar, lime juice, salt, and pepper.
Pour the curry sauce over the vegetables in the saucepan, and stir to combine.
Bring the curry to a simmer, and let it cook for 10-15 minutes, or until the vegetables are fully cooked and the curry is thickened.
Remove the saucepan from the heat, and stir in the chopped fresh cilantro.
Taste the curry, and adjust the seasoning as needed with additional salt, pepper, or lime juice.
Serve the Thai vegetable curry hot, over a bed of cooked rice or noodles.
Enjoy your spicy and flavorful Thai vegetable curry as a delicious and healthy vegetarian dinner recipe!