Description
Try this bright and beautifully balanced Red Thai Vegetable Curry. Perfectly cooked veggies are coated in the loveliest lemon-laced and ginger-traced coconut curry sauce.
Ingredients
Scale
- 1 onion, finely chopped
- 1 tablespoon olive oil
- 1 teaspoons freshly grated ginger
- 1 1/2 tablespoons red curry paste (Thai Kitchen brand)
- 1 can coconut milk
- 1/4 cup Bragg Liquid Aminos (soy sauce)
- 1 teaspoon lemon juice
- 1 carrot, biased cut
- 1/2 cup broccoli florets
- 1/2 cup asparagus, bite size pieces
- 1/2 cup of cubed tofu (seared in a pan)
- 1/2 cup fresh spinach
Instructions
- In a medium pot, sauté onions in the olive oil until translucent.
- Add the ginger and curry paste and cook for 1 minute.
- Next add the coconut milk, soy sauce, lemon juice and bring to a boil. Reduce to a simmer.
- Add the carrots, cook for about 2-3 min, add the asparagus and broccoli, cook for an additional 2 minutes or until the vegetables are al dente. Take off the heat.
- Then add the fresh spinach. Serve with rice!
Homemade Red Curry Paste:
- 4 red chilies, deseeded
- 4 cloves garlic
- 1-2 tsp fresh ginger
- 1 small lemon grass stock
- 1 teaspoon salt
- 1 lime (juice only)
- 1/2 tsp coriander, ground
- 1/2 tsp cumin, ground
- 3 T tomato paste
Mix in a food processor or blender until smooth. Store in fridge for up to a week, freeze in small portions if needed. I like to freeze mine in an ice cube tray, and then remove and place in a ziplock bag after that.