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Quick Thai Vegetable Broth In The Skillet

Welcome to my quick Thai Vegetable Broth In The Skillet. I love a Thai curry and the last time I had one in a pan (I am a slow cooker girl) was on a road trip with my parents five years ago this week.
Prep Time3 minutes
Cook Time15 minutes
Total Time18 minutes
Servings: 2
Calories: 625kcal

Ingredients

Instructions

  • In the skillet on a high heat sauté your onion, garlic and ginger in the olive oil for a couple of minutes. Add your red curry paste and mix well.
  • Cut up your mushrooms and green beans into quarters and place all your vegetables into the skillet. Cook for 8 minutes on a high heat so that they are like grilled vegetables.
  • Add the coconut milk and vegetable stock and then stir well. Keep on the high heat, add the seasoning and allow to bubble. Cook for a further 5 minutes.
  • Serve with warm crusty bread or Thai sticky rice.

Notes

I am a baby when it comes to heat, so if you like yours hotter than I recommend you adjust the spices accordingly.

Nutrition

Calories: 625kcal | Carbohydrates: 32g | Protein: 8g | Fat: 55g | Saturated Fat: 43g | Cholesterol: 0mg | Sodium: 90mg | Potassium: 1178mg | Fiber: 9g | Sugar: 18g | Vitamin A: 8005IU | Vitamin C: 120.5mg | Calcium: 77mg | Iron: 4.7mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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