# 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 fresh cilantro leaves, chopped
17 - 2 tablespoons sliced green onions
18 - 1 tablespoon chopped roasted peanuts, optional
19 - Lime wedges, for serving
# Preparation Steps:
01 - Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - In a small saucepan over medium heat, whisk coconut milk, Thai curry paste, peanut butter, soy sauce, honey, garlic, and lime juice until smooth. Simmer for 2–3 minutes until sauce is slightly thickened, then remove from heat.
03 - Place pita breads on prepared baking sheet and spread each with a generous spoonful of curry sauce.
04 - Arrange shredded carrots, red bell pepper, red onion, broccoli, mushrooms, and cherry tomatoes evenly over sauced pitas.
05 - Sprinkle shredded mozzarella or vegan cheese evenly across vegetables.
06 - Bake for 12–15 minutes until cheese is melted and pita edges are golden and crisp.
07 - Remove from oven. Garnish with cilantro, green onions, and chopped peanuts. Serve warm with lime wedges.
