Thai Red Curry
with Zucchini, Yellow Squash, & Carrot
The curry is pictured here over a quinoa-brown rice combination. I made the curry according to the method of Nancie McDermott in Real Vegetarian Thai, and with vegetarian store-bought Thai red curry paste, as well as light coconut milk. As the coconut milk was creamy, so was the curry. Very easy to make, and I really enjoyed it!
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