Vegetarian Thai Red Curry
This Thai red curry dish is big on flavor and little on time! It's a delicious quick and easy dinner option
Servings: 4 people
Ingredients
- 1-2 tablespoon refined coconut oil
- 3 garlic cloves grated
- 1 inch fresh ginger grated
- 1 medium onion diced
- 1 medium zucchini sliced and halved
- 1-2 bunches baby bok choy
- ¼ cup basil leaves roughly chopped (use regular or Thai basil)
- ½ red bell pepper cut in stripes
- 3 tablespoon red curry paste
- 1 can full-fat coconut milk
- 1 tablespoon brown sugar
- 1-½ teaspoon pink salt or sea salt
- ½ teaspoon pepper
- juice of a half of lime
- top with chopped cilantro, lime wedges, fresh sliced chilies. optional
Instructions
- In a medium-size skillet or cast iron casserole skillet melt coconut oil.
- Add in diced onion, red bell pepper, and zucchini and saute over medium heat until vegetables are tender and onions translucent.
- Pull leaves off bok choy and stir fry a couple of minutes.
- Add in grated ginger and garlic and saute a couple more minutes.
- Stir in 3 tablespoons of red curry paste and saute 2-3 minutes.
- Stir in the can of coconut milk.
- Stir in chopped basil, brown sugar, salt, pepper, and lime juice. Taste and add more sweetness or salt if desired.
- Top with desired toppings and serve with jasmine rice or rice noodles!
Notes
For the casserole skillet, I love and use in this dish check it out here!
You can get the red curry paste I use here.
For easy fluffy jasmine, rice recipe check out my recipe here
Check out the post above for other veggies and topping you can use in this recipe!
You can get the red curry paste I use here.
For easy fluffy jasmine, rice recipe check out my recipe here
Check out the post above for other veggies and topping you can use in this recipe!