Okay. I don’t think I’ve eaten this many vegetables in one week, ever. Never. Okay, I know I haven’t. But that’s exactly why Brian and I wanted to try The Whole30 for ourselves, to work more vegetables into our diets, to expand our recipe repertoire, and to create some new healthy habits.
I’m definitely trying something new. When I saw that Thai Red Curry Paste was Whole30 friendly, I bought some and stashed it in the pantry. Then when we had a bunch of vegetables leftover from other meals, I decided to combine everything and make a Thai Red Curry Vegetable Stir-Fry.
It was the perfect solution to use up all of the veggies we had leftover before leaving for a five day, spring break road trip to the Mendocino Coast and Fort Bragg. And it was easy and fast, which helped because I was in the throws of packing and doing Whole30 road trip food prep.
Making Thai Red Curry Vegetable Stir-Fry
When I say this recipe is crazy delicious and easy, I’m not joking.
All I did was grab all of the leftover veggies from the refrigerator, chop them up, and throw them in a large skillet with a little olive oil. I cooked them over medium heat, stirring fairy consistently. When the vegetables began to show brown marks, I added two tablespoons of Thai Red Curry Paste to the mixture and continued cooking and stirring the veggies for another three to five minutes.
I used asparagus, carrots, bell peppers, and onions because that’s what I had on hand, but you could use any combination of vegetables — and you could even add some chicken or beef too.
Then it was time to eat. This story-fry was spicy, bursting with flavor, and crazy delicious. It’s made it to the “make again” list!
Thai Red Curry Vegetable Stir-Fry
This spicy Thai stir-fry can be made with any leftover veggies you have on hand.
Ingredients
- Asparagus
- Carrots
- Red and yellow bell pepper
- Onion
- Olive oil
- Thai red curry paste
Instructions
- Chop asparagus, carrots, bell peppers, and onions. Saute in olive oil over medium heat until vegetables begin to brown.
- Add two tablespoons Thai Red Curry Paste, and continue sauteing vegetables until they are done cooking. Serve immediately.
Notes:
The length of time you cook the vegetables depends on how firm you like your stir-fry veggies to be.
I used asparagus, carrots, bell peppers, and onions because that's what I had on hand, but you could use any combination of vegetables — and you could even add some chicken or beef too.
