Vegetarian Thai Red Curry
Prep: 10 min
Cook: 20 min
Total: 30 min
Serves: 4
Source: theyummybowl.com
Vegetarian Thai Red Curry is an easy dinner loaded with the best aromatic asian spices, plenty of nutritious good-for-you veggies and is a true comfort food made in one pot. Beautifully fragrant, creamy, and mildly spicy (or not!), and can be eaten on its own with thai shrimp chips (prawn crackers).
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Ingredients
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- 1.5 cup vegetable broth
- 0.5 cup snow peas(or snap peas, green beans, fresh or frozen)
- 0.5 cup broccoli florets(cut into bite-size pieces (sub with spinach))
- 1 cup kale(washed and rinsed)
- 1 cup yellow and red bell pepper(cut into chunks/cubes)
- 1 medium brown onion
- 1 knob ginger(grated, about 1 inch)
- 3 garlic cloves(minced (substitute with 1-2 teaspoon garlic powder))
- 0.5 teaspoon ground Turmeric(or a small knob of root turmeric, grated)
- 1 tablespoon lime juice(freshly squeezed, or a small stalk of lemongrass)
- 2 kaffir lime leaves(optional)
- tablespoons red curry paste(2-3 tablespoons, add more depending on how spicy you want)
- 15 oz can full-fat coconut milk(coconut cream)
- 0.5 cups mushrooms(cremini, portobello, shiitake)
- 1 tablespoon low sodium gluten-free soy sauce(or coconut aminos)
- 1 teaspoon brown sugar(or coconut sugar)
- 2 tablespoon avocado oil(coconut oil, or good quality olive oil)
- cilantro(lots of)
- scallions
