Thai Red Coconut Curry
Ingredients
- 2 tsp coconut oil, substitute with olive oil
- 1 large white onion, substitute for 2 small onions
- 3 garlic cloves, minced
- 3 large carrots, chopped into rounds
- 2 1/2 cups of chopped cauliflower
- 1/2 tsp turmeric powder
- 2 tsp ground ginger
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp crushed red pepper (optional, omit if not liking spicy)
- 4 Tbsp Thai Kitchen Red Curry Paste (use 3 Tbsp if sensitive to heat)
- 1 1/2 Tbsp soy sauce, substitute for tamari
- 1/2 cups vegetable broth, substitute for water
- 1 can full fat coconut milk (13.6 ounces)
- 1 Tbsp cornstarch
- 1/2 small lime, juiced
- 1/4 cup fresh basil, chopped (optional)
Rice
- 2 cups of white or brown rice
Garnish
- 1/4 cup fresh basil, chopped
- 2 Tbsp green onion, chopped
- 1/2 tsp crushed red pepper
Preparation
Cook rice according to package instructions.
Heat a large pot with coconut oil over medium heat and cook the onion until soft and translucent, about 3 minutes. Add the garlic and salt and cook until fragrant, 2 minutes.
Add the carrots and cauliflower and cook for 3-4 minutes. Combine the turmeric powder, ground ginger, crushed red pepper, pepper, and red curry paste and stir.
Pour the vegetable broth, soy sauce, and coconut milk, stirring frequently until the curry begins to simmer.
Once the curry is simmering, add the cornstarch and lime juice. Turn heat to medium low and cook for 10 minutes, stirring occasionally.
Add the fresh chopped basil (optional) and stir. Taste the soup and add additional seasoning if needed.
Divide rice and curry into bowls and garnish with additional fresh basil, chopped green onion, and crushed red pepper.
