Creamy Thai Red Curry
Ingredients
- 3-4 tablespoons red curry paste
- 2 tablespoons fresh lime juice
- 1 kaffir lime leaf
- 1.5 cans coconut milk (14 oz each) 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
Tips
- Highly recommend Maesri or Thai Kitchen red curry paste.
- Use Cha's Organics coconut milk for best results.
- Kaffir lime leaf is highly recommended.
Preparation
In a soup pot at medium or high heat, add all the vegetables, 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 rice, brown rice, or garlicky quinoa.
