Ingredients
Scale
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 medium sweet potato, scrubbed and chopped into bite-sized pieces
- 2 tablespoons red curry paste
- 1 can (14 ounces) unsweetened coconut milk
- 4 cups vegetable stock
- 1 package (13 ounces) potstickers, vegetarian or meat-filled
- 2 heaping cups fresh spinach
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
Instructions
- Heat olive oil in a large stockpot over medium-high heat. Add minced garlic, diced onion, red bell pepper, and chopped sweet potato. Sauté for 3–4 minutes until softened.
- Stir in red curry paste and cook for 1 minute until fragrant. Pour in coconut milk and vegetable stock; whisk until smooth.
- Bring the mixture to a boil, then add potstickers. Reduce heat and simmer for 6–8 minutes until slightly thickened and potstickers are heated through.
- Stir in fresh spinach and lime juice; cook for an additional 1–2 minutes until spinach wilts.
- Serve hot, garnished with freshly chopped cilantro.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 290
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg