Creamy Thai Red Curry
Ingredients
- 3-4 tablespoons of red curry paste
- 2 tablespoons of fresh lime juice
- 1 kafir lime leaf
- 1 + 1/2 cans (14 oz each) of coconut milk or 2 cans for milder curry
- 1 tablespoon freshly grated ginger
- 1/2 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 of thinly sliced carrots
- 2 cups of sliced baby bok choy
- 1 cup chopped red bell peppers
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 or brown rice or garlicky quinoa.
Tips
Highly recommend using Maesri or Thai Kitchen brand for red curry paste.
Kaffir lime leaf is highly recommended for extra flavor.
Use 2 cans of coconut milk for a milder curry.
