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Easy Roasted Pepper Thai Red Curry [Vegan, Gluten-Free]
This simple recipe is proof that you don't need to have a hundred different layers of flavor to make a recipe that's delicious. The curry is made from a base of coconut milk and Thai red curry paste with turmeric and served with roasted red peppers and yellow squash. A... Read More
Ingredients You Need for Easy Roasted Pepper Thai Red Curry [Vegan, Gluten-Free]
How to Prepare Easy Roasted Pepper Thai Red Curry [Vegan, Gluten-Free]
- Cube squash up and mix with 1 tablespoon oil. Slice red bell pepper and coat in leftover oil. Sprinkle with salt and bake at 375°F for 30 minutes or until bell peppers start to brown on the tips.
- Heat canned coconut milk up with 5 teaspoons red curry paste. Mix in turmeric powder.
- Once vegetables are done baking, pour curry sauce in the bowl and place squash in the middle. Top squash with bean sprouts and roasted bell pepper. Squeeze lime on top and garnish with cilantro.
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