Ingredients
- 1 tablespoon canola oil
- 3 cups chopped onion
- 1 tablespoon chopped peeled ginger
- 4 garlic cloves, minced
- 4 cups Vegetable Stock, divided
- 2 tablespoons low-sodium soy sauce
- 2 to 3 teaspoons red Thai curry paste (such as Thai Kitchen)
- 1/2 teaspoon salt
- 1 1/2 cups (1/4-inch-thick) slices carrot
- 2 cups chopped red bell pepper
- 2 cups cherry tomatoes
- 2 medium zucchini, halved lengthwise and thinly sliced (about 4 cups)
- 8 ounces small yellow squash, halved lengthwise and thinly sliced (about 1 1/2 cups)
- 1 (8-ounce) package presliced mushrooms
- 1 (6-ounce) package fresh baby spinach
- 4 cups hot cooked rice noodles
Description
MyRecipes Recommends That You Make This Thai-Style Vegetable Curry Recipe From Cooking Light
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