Thai Red Curry Veggies

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THAI RED CURRY VEGGIES 

Making a mouth watering curry is easier than you would think. They start with healing aromatics like onion garlic and ginger, then add the seasonal veggies, the spices and finally the delicious coconut milk to create one nourishing dish! I kept it super simple in this recipe and used a store bought red curry that you can find in any grocery store. Weeknights are busy so I like to find ways to make dinner easy and delicious!

You should be able to find everything in this recipe at any local grocery store. I do encourage you to use seasonal organic vegetables if you can to up the nutritional content and taste factor. This recipe is so easy to make and so much healthier than takeout Thai!

I had my curry with organic sprouted brown rice. You could use any rice or skip it all together. You could also add in some tofu, chickpeas, chicken or prawns to this recipe for added protein.

WHAT YOU NEED

  • 2 cups of brown rice (you will have leftovers with this amount)
  • 4 cups of vegetable broth
  • 1 yellow onion
  • 3 cloves of crushed garlic
  • 2 tbsp of diced ginger
  • 2 red peppers
  • 1 small zucchini
  • 3-4 carrots
  • 1 small cauliflower or 1/2 of a large one
  • Cilantro
  • 2 cans of coconut milk
  • 2-3 tbsp of red thai curry paste
  • 1 lime to garnish and for taste

WHAT TO DO

  1. Start with cooking the rice in the veggie broth (or water) according to the package instructions.
  2. While the rice is cooking, chop up all your veggies. 
  3. To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add a little oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
  4. Add the bell peppers, zucchini, cauliflower and carrots. Cook until all the veggies are tender, stirring occasionally. Then add the curry paste and coconut milk and cook, stirring often, for another 10 minutes allowing the curry to thicken.
  5. Divide your rice into bowls (about 1 cup of rice per serving) and serve your veggie curry over the rice. 
  6. Garnish with lime, cilantro and salt and pepper:)

NOTE**

Please only use the full fat coconut milk for this recipe. Otherwise you will have curry soup instead of a nice and thick curry.