Name: Red Curry Coconut Sauce
Ingredients: 1 cup zucchini (diced); 1 cup yellow squash (diced); 1/2 cup yellow or red bell pepper (diced); 1 cup fresh pineapple (diced); 3/4 cup seedless red grapes (halved); 1 cup shelled edamame; 14 oz can light coconut milk; 1 cup water; 2 tbsp low-sodium tamari sauce; 2 tbsp turbinado sugar; 3 tbsp freshly squeezed lime juice; 1/4 cup Thai red curry paste; 4 Kaffir lime leaves; 1 1/3 cup cooked brown rice; 1/2 cup toasted pistachios (chopped)

Red Curry Coconut Sauce Good for Macular Degeneration Symptoms

Red Curry Coconut Sauce

Canyon Ranch knows how to dress up a plate of vegetables. The edamame is a smart addition; a star legume, this soybean offers complete protein, with all the amino acid building blocks, as well as antioxidants. Grapes add a sweet touch, and recent studies have suggested they may help stave off age-related macular degeneration.

Print Recipe Pin Recipe

Course Main Course

Cuisine Thai

Servings

Calories 491 kcal

Ingredients

1 cup zucchini diced
1 cup yellow squash diced
1/2 cup yellow or red bell pepper diced
1 cup fresh pineapple diced
3/4 cup seedless red grapes halved
1 cup shelled edamame

Coconut Sauce

14 oz can light coconut milk
1 cup water
2 tbsp low-sodium tamari sauce
2 tbsp turbinado sugar
3 tbsp freshly squeezed lime juice
1/4 cup Thai red curry paste
4 Kaffir lime leaves
1 1/3 cup cooked brown rice
1/2 cup toasted pistachios chopped

Instructions

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. Set it aside.
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.
Place 1⁄3 cup of brown rice in the bottom of each of four bowls. Evenly divide the vegetables and sauce among the bowls. Top each serving with 2 tablespoons of toasted pistachios.

Notes

Recipe from Eat Right For Your Sight: Simple Tasty Recipes That Help Reduce the Risk of Vision Loss from Macular Degeneration, BY JENNIFER TRAINER THOMPSON AND JOHANNA M. SEDDON, MD copyright © American Macular Degeneration Foundation, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

For more eye-healthy recipes and information about the Eat Right for Your Sight cookbook, visit our Good Food page.

Nutrition

Serving: 2cupsCalories: 491kcalProtein: 14gFat: 15gSaturated Fat: 4gSodium: 418mgFiber: 8gVitamin A: 929IUVitamin C: 69mgVitamin E: 2IUZinc: 2mgBeta-carotene: 487μgLutein and zeaxanthin: 2328μg

Tried this recipe?Let us know how it was!