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Thai Red Coconut Curry with Veggies

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 tbs coconut oil
  • 2 tbs red curry paste (Maesri brand)
  • 1 can (14 oz) coconut milk
  • 1 inch ginger, grated
  • 4 cloves garlic, minced
  • ΒΌ onion, chopped
  • 1 tsp sugar
  • 1 tsp fish sauce
  • 1 lime, juiced
  • veggies of your choice
  • Thai basil
  • cilantro

Instructions

  • To a pan on medium heat, add coconut oil.
  • Add onions, garlic, and ginger. Cook until soft and onions translucent.
  • Add curry paste and cook for a 2 minutes to bring out the flavors.
  • Add veggies of choice, harder veggies first (i.e. carrots, potatoes) and save leafy greens for last right before serving (i.e. spinach, kale).
  • Add coconut milk, sugar, fish sauce, and lime.
  • Simmer for 15-30 minutes or until it thickens to your desired consistency.
  • Taste test and adjust to preference.
  • Garnish with Thai basil and cilantro. Serve with rice.