Return to This Week’s Menu
Thai Red Curry
Serves 4 | Prep Time: 15 minutes | Cook Time: 30 minutes
A nice clean Thai inspired dish
Ingredients
- 1 tablespoon coconut oil
- ½ cup chopped shallots or 1 yellow onion
- 2 garlic cloves
- 3 tablespoons store bought red curry paste
- ½ cup chicken or vegetable broth
- 1, 15oz can coconut milk
- 1 tablespoon coconut sugar
- 1 stalk lemongrass, cut in half and bruised
- 5-6 kaffir lime leaves
- 3 cups of chopped fresh vegetables, like bell pepper, cauliflower, or zucchini
- 1 tablespoon tamari
- Juice of 2-3 limes, to taste
- 1 tablespoon fish sauce or salt to taste
- ½ cup thai basil or cilantro to serve
- 4-6 cups cooked brown rice, black rice or quinoa to serve
Chef Tips
I know keffir lime leaves are not always readily available wherever you may be. You can always use the lime zest.
Preparation
Step 1
Place a large dutch oven over medium-high heat. Add the coconut oil, shallots and saute for about 7-8 minutes or until translucent and soft. Add the garlic and curry paste and cook for another 1-2 minutes.
Step 2
Add the broth, coconut milk, coconut sugar, lemon grass, kefir lime leaves, and chopped vegetables. Stir until mixed evenly and simmer for about 10-15 minutes, or until the vegetables are tender but not over cooked.
Step 3
Season with the tamari, lime juice, fish sauce (if using). Add in the herbs and serve along side rice or quinoa.
