THAI RED CURRY VEGETABLES

A very delicious and easy Thai red curry recipe. Keep it vegetarian or add chicken for a complete meal.

Yield: 4 servings

Ingredients

• 1 Tbl coconut or olive oil
• 1 small white onion, chopped
• 1 1/2 Tbl grated fresh ginger (about a 2″ nub of ginger)
• 3 cloves garlic, minced
• 1 red bell pepper, sliced into 2″ slim strips
• 3 carrots, peeled and sliced into 1/4″ thick rounds
• cauliflower and/or broccoli florets, maybe some edamame – end up with 3c veggies
• 2 1/2 Tbl Thai Red Curry Paste
• 1 can (14oz) coconut milk (not light)
• 1/2 c water, if needed
• 1 1/2 tsp brown sugar
• precooked chicken (optional)
• 1 Tbl soy sauce or tamari
• 2 tsp rice vinegar or fresh lime juice
• Garnish: chopped fresh basil
• Serve with rice or cauliflower rice

Instructions

1. Add oil to warmed deep sided skillet over medium heat. Once hot, add onion and cook til softened and translucent, about 5 mintues. Add ginger and garlic and cook til fragrant, about 30 seconds, stirring constantly.
2. Add vegetables and cook until fork tender; add  curry paste and cook, stirring often, for 2 minutes.
3. Add coconut milk, water and sugar and stir to combine. Add pre cooked chicken now, if using. Bring to a simmer and cook until vegetables have softened to your liking, about 5-10 minutes.
4. Remove pot from heat and stir in soy/tamari and rice vinegar/lime juice.
5. Divide rice and curry into bowls and garnish as desired.