Red Curry Vegetables in Coconut Milk

August is recognized as Eye Health and Safety Month, and a great way to support eye health is to eat foods that contribute to a healthier vision. It is recommended to eat more foods that have vitamin C, vitamin E, zinc and omega-3 fatty acids to strengthen your eyes.This recipe is full of ingredients that can help improve your vision, notably bell peppers, zucchini and edamame beans. 

If you liked this recipe, try one of these:

Apricot, Prune and Walnut Energy Bites

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Zucchini Lasagna Rolls

Photo credit: A Healthier Michigan

Ingredients

  • 1 medium zucchini, diced (about 1 cup)
  • 1 medium yellow squash, diced (about 1 cup)
  • 1 red bell pepper, diced (about 1 cup)
  • 1 cup diced fresh pineapple
  • 3/4 cup seedless red grapes, halved
  • 1 cup shelled edamame

For the coconut sauce:

  • 1 (14-oz) can light coconut milk
  • 1 cup water
  • 2 Tbsp. low-sodium soy sauce
  • 2 Tbsp. turbinado sugar
  • 3 Tbsp. freshly squeezed lime juice
  • 1/4 cup prepared Thai red curry paste
  • 4 Kaffir lime leaves
  • 1/2 cup toasted pistachios, chopped – garnish

Red Curry Vegetables in Coconut Milk

Instructions
1. In a large bowl, toss together the zucchini, squash, bell peppers, pineapple, grapes, and edamame. In a medium bowl, mix together all the ingredients for the coconut sauce besides the red curry paste, lime leaves and pistachios. Set it aside.
2. In a large sauté pan, sauté the red curry paste over low heat until slightly caramelized. Add the vegetable mixture, and sauté until the vegetables are slightly cooked. Increase the heat to high and add the coconut sauce and lime leaves. Bring to a boil, reduce to a simmer, and continue simmering until reduced by half.
3. Serve with whole grain of choice, such as brown rice or quinoa. Top each serving with toasted pistachios. Enjoy!


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