Red Thai Curry

Red Thai Curry brings an inspiring global presence to your seasonal nutrition - including a long list of health benefits!

This creamy Thai curry is an excellent veggie cleanup meal: it's the perfect place to add in all the little odds and ends of the vegetables you have leftover from the week. This meal is naturally vegan, but if you want to change things up, toss in a few shrimp for a little extra protein.

I always assumed that red meant spicy, but this is creamy and pleasant! –JJ R.

Red Thai Curry

Ingredients

• 2 tablespoons of olive oil

• 1 small yellow onion, chopped

• 4 cloves of garlic, minced

• 1-2 inches of fresh ginger, minced or grated

• 2 bell peppers, thinly sliced

• 3 large carrots, diced

• 1 small bag of frozen broccoli and cauliflower florets (about 11 oz)

• 3 tablespoons of red Thai curry paste

• 1 can of full-fat coconut milk (about 15oz)

• 1/2 cup water

• 2 cups of minced kale

• 1 can of diced tomatoes, preferably fire-roasted (about 15oz)

• 1 tablespoon of soy sauce

• 1 lime, juiced

• 4 cups of cooked rice

• 2 limes, cut into wedges

• Sriracha

• 1 bunch fresh basil

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Directions

Utilities: one large skillet

1. Start by chopping and prepping all your veggies so they can be tossed in the pan in the right order without overcooking the sauce. Start cooking your rice, if necessary.

2. Heat olive oil in a large skillet, add the chopped onion, and saute until the onion is translucent. Add the garlic and ginger and cook for 30 seconds.

3. Add the peppers, carrots, broccoli, and cauliflower and continue cooking for 2 or 3 minutes.

4. Add the red curry paste, coconut milk, tomatoes, and water to the pan. Stir until it's well mixed. Add the kale, heat the pot to bubbling, then lower the heat and lightly simmer until the vegetables have softened, about 5-10 more minutes.

5. Stir in the soy sauce, and lime juice.

6. Serve hot over the rice, with fresh basil, lime wedges, and Sriracha sauce for some spice.