Thai Red Coconut Curry
Ingredients
Rice
- 2 cups of white or brown rice
Curry
- 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 if you don’t like 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)
Garnish
- 1/4 cup fresh basil, chopped
- 2 Tbsp green onion, chopped
- 1/2 tsp crushed red pepper
Preparation
Cook the rice according to the package instructions.
Heat coconut oil in a large pot over medium heat.
Add onion and sauté until translucent.
Add garlic, carrots, cauliflower, turmeric, ground ginger, salt, pepper, and crushed red pepper (if using); cook for 5 minutes.
Stir in Thai red curry paste and soy sauce.
Pour in vegetable broth and coconut milk; bring to a simmer.
Cook until vegetables are tender, about 10-15 minutes.
Mix cornstarch with a little water to make a slurry, then add to the curry to thicken.
Stir in lime juice and fresh basil.
Serve the curry over the cooked rice, garnished with additional basil, green onion, and crushed red pepper.
