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Coconut Thai Curry Recipe

April 14, 2024

I love simple recipes that do not have a mile long ingredient list. This time of year I especially like recipes that don't take long to prepare, since the holiday season can get pretty hectic. So I created this easy delicious vegan recipe using the Mountain Rose Herbs Thai Curry seasoning. If you have leftover brown rice, it's even faster.

Coconut Thai Curry
 
1 onion, diced
1/2 " piece fresh ginger, grated
1 carrot, sliced into matchsticks
1 tsp. coconut oil
few drops sesame oil
1 clove garlic, minced
1 small head cauliflower, cut into florets
1/2 head broccoli, cut into florets
1 red pepper, cut into matchsticks
14 oz. can of light coconut milk
1 1/2 T. Mountain Rose Herbs Thai Curry seasoning
1/2 tsp. sea salt
small hand full fresh basil, chopped
cooked brown rice
 
Cook brown rice. When it's halfway done, begin veggies. In wok or large pot, cook ginger, onion and carrot in coconut and sesame oil till onion is nearly transparent. Add remaining veggies, stir fry for 3-4 min. Add coconut milk, Thai Curry seasoning, and sea salt and cook about 5 min. more till veggies are crisp-tender. Stir in basil, serve over brown rice.
 
This was a very satisfying meal and it made the kitchen smell wonderful!

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