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Spicy Red Curry with Carrots and Bell Peppers

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


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


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.