One-Pot Vegetable Thai Red Curry
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped (about 1 cup)
- 1/2 teaspoon salt
- 3-4 cloves garlic minced (about 2 tablespoons)
- 2- inches fresh ginger minced (about 2 tablespoons)
- 2 large carrots chopped (about 1 cup)
- 4 ounces red curry paste*
- 1 13.5-ounce can of full-fat coconut milk
- 1/2 cup water or vegetable broth
- 1 small russet potato diced into 1-inch cubes (about 1 cup)**
- 1 and 1/2 cups broccoli florets
- 1 and 1/2 cups cauliflower florets
- 2 tablespoons tamari
- 1/2 tablespoon coconut sugar
- 1 tablespoons lime juice or rice wine vinegar
- fresh basil and brown rice for serving
Instructions
- In a large pot, warm the oil over medium heat. Add the onion, sprinkle with salt and cook for 3 minutes, until translucent. Next add the garlic, ginger and carrot. Continue to cook for 5 more minutes.
- Add the curry paste, coconut milk and water/broth then bring to a boil. Stir in the potato, broccoli and cauliflower. Reduce to a simmer then cover and cook for about 7 minutes, just until vegetables are tender. Be sure to keep a close eye as the vegetables can become mushy if cooked too long.
- Stir in the tamari, coconut sugar, and lime juice (or rice wine vinegar). Serve over warm rice with fresh basil and enjoy!
Notes
*I like this brand red curry paste. Please note that it is slightly spicy. If you prefer less spice, you can use less paste but it will make the dish less flavorful.
**Make sure the potato isn't diced into larger than 1-inch cubes otherwise it will take longer to cook and the other vegetables will get mushy. Nobody likes mushy vegetables.
Click Here for Nutrition Facts
Nutrition Facts are for 1/4th of recipe