Thai Red Curry with Vegetables
Thai Red Curry with Vegetables is an aromatic, spicy, delicious yet amazingly simple to make recipe. Best served with plain steamed rice.
Course
Side Dish
Cuisine
Thai
Servings
Prep Time
3
people
10
minutes
Cook Time
25
minutes
Servings
Prep Time
3
people
10
minutes
Cook Time
25
minutes
Ingredients
2 tablespoons olive oil
1 small onion, finely chopped
1/2 teaspoon salt
3-4 cloves garlic, minced
2-inches fresh ginger, minced
2 large carrots, chopped
4 ounces red curry paste
1 cup Coconut Milk
1 1/4 cup water
1 small russet potato, diced into 1-inch cubes
1 1/2 cups broccoli florets
1 1/2 cups cauliflower florets
2 tablespoons tamari
1/2 tablespoon coconut sugar
1 tablespoons lime juice
fresh basil and brown rice for serving
Instructions
In a large pot, warm the oil over medium heat. Add the onion, sprinkle with salt and cook for 3 minutes, until translucent.
Next add the garlic, ginger and carrot. Continue to cook for 5 more minutes.
Add the curry paste, coconut milk and water then bring to a boil.
Stir in the potato, broccoli and cauliflower. Reduce to a simmer then cover and cook for about 7 minutes, until vegetables are tender.
Stir in the tamari, coconut sugar, and lime juice. Serve over warm rice with fresh basil and enjoy!
Recipe Notes
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