Creamy Thai Red Curry
Ingredients
- 3-4 tablespoons red curry paste
- 2 tablespoons fresh lime juice
- 1 kafir lime leaf
- 1.5 cans (14 oz each) coconut milk or 2 cans for milder curry
- 1 tablespoon freshly grated ginger
- 0.5 tablespoon coconut sugar or agave
- 2 green onions, thinly sliced
- 2 small shallots, minced
- 2-3 cloves fresh garlic, minced
- A handful of freshly chopped cilantro
- 2 cups broccoli florets or broccolini
- 1 cup thinly sliced carrots
- 2 cups sliced baby bok choy
- 1 cup chopped red bell peppers
Preparation
In a soup pot at medium/high heat, add all the veggies, red curry paste, and coconut milk and mix well.
Simmer for 5-10 minutes or until tender.
Add lime juice, ginger, coconut sugar, and fresh cilantro.
Add your favorite protein and serve over basmati or brown rice or garlicky quinoa.
Tips
Highly recommend using Maesri or Thai Kitchen brand for red curry paste.
Kafir lime leaf is highly recommended for best flavor.
Opt for Cha's Organics coconut milk or use 2 cans for a milder curry.
