One-Pot Vegetable Thai Red Curry Rated 8/10 www.makingthymeforhealth.com Edit

Ingredients

  • 2 tbsp olive oil
  • 1 small onion
  • 0.5 tsp salt
  • 4 cloves garlic, minced
  • 2 inches ginger, minced
  • 2 large carrots
  • 4oz curry paste
  • 1c coconut milk
  • 1.25c water
  • 1 small russet potato, cut into 1-inch cubes
  • 1.5c broccoli florets
  • 1.5c cauliflower florets
  • 2 tbsp taramri
  • 0.5 tbsp coconut sugar
  • 1 tbsp lime juice
One-Pot Vegetable Thai Red Curry

Steps

  1. 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.
  2. Add the curry paste, coconut milk and water then bring to a boil. Stir in the potato, broccoli and cauliflower. Reduce to a simmer then cover and cook for about 7 minutes, until vegetables are tender.
  3. Stir in the tamari, coconut sugar, and lime juice (or rice wine vinegar). Serve over warm rice with fresh basil and enjoy!

Notes

  1. On the spicy side, using Mae Ploy paste. Reduce paste by 25% if using again.