Spicy Red Curry with Carrots and Bell Peppers | MARKON

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This fiery hot curry gets its sweetness from carrots and bell peppers. Serve with any protein; we chose fried mock duck here.

Ingredients:

2 T canola oil

1 C Ready-Set-Serve Sliced Yellow Onions

1 C Ready-Set-Serve Carrot Sticks

1 C Markon First Crop Green Bell Peppers, sliced

1 T red curry paste

1 can coconut milk, blended

2 C low-sodium vegetable stock

1 lb. protein (chicken or mock duck), cubed and cooked/browned

1/4 C lime leaves, chopped

Instructions:

Heat oil in a large skillet. When hot, add onions, carrots, and bell peppers. Cook for two to three minutes or until vegetables start to soften. Add curry paste and stir to combine.

Add coconut milk and vegetable stock, stirring to evenly distribute flavors. Add protein and simmer for 20 more minutes or until all vegetable are fork tender.

Serve over rice.

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Nutritional Information

Serving Size 419 grams

Calories 90

%Daily Value^*

Total Fat 5g6%

Saturated Fat 2g10%

Trans Fat 0g

Cholesterol 0g7%

Sodium 75g3%

Total Carbohydrate 4g1%

Dietary Fiber 1g3%

Total Sugars 2g

Includes 1g Added Sugars1%

Protein 11g

Vitamin D 0mcg0%

Calcium 10mg0%

Iron 0.3mg2%

Potassium 180mg4%

^*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.