Nicole Hallissey MS, RDN, CDN
What you will need:
1 can coconut milk (I used light)
2 tablespoons Thai red curry paste
1 tablespoon brown sugar
1 bunch broccoli, cut into florets
1 red pepper, cored and sliced
1 yellow pepper, cored and sliced
1 handful fresh green beans, cut in half
1 small white onion, sliced
1 handful of basil leaves
How to make:
In a large soup pot add coconut milk, Thai curry paste and brown sugar. Once boiling add all the vegetables. Cook for ~ 10 minutes or until the vegetables are soft. Turn the heat off and add the basil. Serve over brown basmati rice.
Time saving tip: use frozen mixed peppers, onions, green beans and broccoli.
Also...Thai red curry paste can be found in almost any grocery store. Use as much or as little as you wish. For the rice, follow instructions on the package and a good portion of rice is ~3/4 cup once it is cooked. Enjoy!
Hi Friends! I’m Nicole…
a Registered Dietitian Nutritionist (RDN), author, speaker and the gal behind Worksite Wellness Nutrition. I specialize in corporate wellness in the big apple (NYC). I’ve been helping people lose weight, eat better and feel their best for seven years as a dietitian. I literally LOVE what I do. I live the dream EVERY. SINGLE. DAY. I get to do what I’m passionate about, all while helping others. Thanks for stopping by! Please take a look around and enjoy!