Thai Red Curry Broth
Ingredients
- 3 tablespoons vegan red curry paste
- 2 cans full fat coconut milk
- 5 cloves minced garlic
- 1/2 onion, chopped
- 1 teaspoon crushed ginger
- 1/2 tbs organic coconut sugar
- pinch of paprika & turmeric
- 2 tsp tamari or soy sauce
- 1-2 crushed thai red pepper (optional)
- salt & pepper to taste
- 1/2 of a lime, juiced
- 1 tbs coconut oil
Preparation
Saute onions, garlic, red pepper, and ginger until fragrant in coconut oil. Add red curry paste and saute until well combined
Add in liquids and the rest of your spices. Allow it to summer and then start adding your choice of veggies
Squeeze lime juice at the last minute before serving to add a little fragrance to the dish
Enjoy