Recipe: Thai Red Curry
Savor the rich flavors of your favorite Thai restaurant in the comfort of your home! This red curry recipe is full of vegetables to power your day.
Servings: 4
Prep time: 45 minutes
Ingredients:
1 tbsp coconut oil
2 oz. red curry paste
2 cans full fat coconut milk
6 cloves garlic, chopped
1 cup eggplant, cubed
1 sweet potato, cubed
1/2 cup sliced portabella mushrooms
1 zucchini, sliced
Chopped chili peppers to taste
1 tbsp fish sauce
1 tbsp lime juice
1 tbsp palm sugar
1/2 cup fresh basil
Salt and pepper to taste
2 cups dry rice
Tip: Fish sauce and curry paste are available in the international section of most major grocery stores. They can also be found at dedicated Asian markets. If small Thai or Indian eggplants are available, these are preferable to traditional Italian eggplant.
Preparation
1. Prepare rice as per package instructions.
2. In a large wok or skillet, heat oil and curry paste.
3. Stir in coconut milk, bringing to a boil.
4. Add garlic, sweet potato, and eggplant. Saute until eggplant and potato begin to soften.
5. Stir in mushrooms, zucchini, peppers, fish sauce, lime juice, sugar, salt, and pepper. Continue to boil for 2 minutes.
6. Remove from heat and stir in most of the basil; reserve some basil as garnish.
7. Serve as you would soup, with rice alongside.
8. Enjoy!
