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 Tbsp freshly grated ginger
- 1/2 Tbsp 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/high heat add all the veggies, 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.
