Toasted pita with creamy Thai curry, veggies, and cheese offers fresh fusion and vibrant flavors in each bite.
# Components:
→ Base
01 - 4 whole wheat pita breads
→ Thai Curry Sauce
02 - 1/2 cup coconut milk, full fat or light
03 - 2 tablespoons Thai red curry paste
04 - 1 tablespoon creamy peanut butter
05 - 1 teaspoon soy sauce
06 - 1 teaspoon honey or maple syrup
07 - 1 clove garlic, minced
08 - 1 teaspoon fresh lime juice
→ Vegetables
09 - 1 cup shredded carrots
10 - 1 cup thinly sliced red bell pepper
11 - 1/2 cup thinly sliced red onion
12 - 1 cup small broccoli florets
13 - 1/2 cup sliced mushrooms
14 - 1/2 cup cherry tomatoes, halved
→ Cheese & Toppings
15 - 1 cup shredded mozzarella cheese or vegan cheese alternative
16 - 1/4 cup chopped fresh cilantro leaves
17 - 2 tablespoons sliced green onions
18 - 1 tablespoon chopped roasted peanuts, optional
19 - Lime wedges, for serving
# Directions:
01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - In a small saucepan over medium heat, whisk together coconut milk, Thai red curry paste, peanut butter, soy sauce, honey or maple syrup, minced garlic, and lime juice. Simmer for 2–3 minutes until slightly thickened. Remove from heat.
03 - Arrange pita breads on the prepared baking sheet. Spread each with an even layer of warm curry sauce.
04 - Distribute shredded carrots, bell pepper, red onion, broccoli florets, mushrooms, and cherry tomatoes evenly over each pita.
05 - Sprinkle shredded mozzarella cheese or vegan alternative uniformly over the vegetables.
06 - Bake in the oven for 12–15 minutes until the cheese is melted and pita edges turn golden and crisp.
07 - Remove pitas from the oven. Garnish with chopped cilantro, sliced green onions, and roasted peanuts if desired. Serve immediately with lime wedges.
