Thai Red Curry
This is a vegetarian version of Thai red curry. Healthy with good fats and plenty of veggies. Serve with rice or cauliflower rice.
Servings: 4 people
Ingredients
- 1 tbsp coconut oil
- 1 can coconut cream or milk
- 1-2 tsp high quality red curry paste
- 1-2 cloves of garlic, crushed
- 1 tsp fresh ginger, finely chopped (optional)
- Juice of half a lime
- 1 red onion, chopped
- 2 cups assorted veggies, cut into bite size pieces broccoli, cauliflower, carrots, beans etc
- 1 cup baby spinach, kale or silverbeet
- 1/2 bunch of fresh coriander leaves, roughly chopped
- Additional coriander leaf sprigs to serve
- Bean sprouts to serve (optional)
- Crushed nuts to serve (optional)
Instructions
- Place the oil in a deep sided fry pan or wok on medium to high heat. Add the onion and stir until softened a little. Add any of the harder veggies such as carrots and stir for a minute or 2.
- Add the garlic, ginger and red curry paste stiring until fragrant. Add the coconut milk and turn the heat to medium low add the other hard veggies apart from the baby spinach. Cover with a lid and let simmer for a few minutes until the vegies are almost cooked.
- Add the baby spinach and the coriander stir until wilted. Add the lime juice season to taste, stir to combined and remove from heat.
- Serve on a bed of rice or cauliflower rice and top with the sprouts, nuts and coriander sprigs if desired