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Vegetable Thai Red Coconut Curry

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

  • 1-2 T . coconut oil
  • 1 onion , chopped
  • 2-3 cloves garlic , minced
  • 2 T . fresh garlic , finely chopped
  • 1 red pepper , sliced and chopped into bite size pieces
  • 2 carrots , peeled and thinly sliced diagonally
  • 1 lb . asparagus , sliced on a diagonal
  • 2 T . red curry paste
  • 1 T . brown sugar
  • 1 c . broth
  • 1 15 oz . can coconut milk
  • 1 large handful spinach , roughly chopped
  • jasmine or basmati rice
  • cilantro for topping

Instructions

  • Heat coconut oil in a dutch oven on medium heat.
  • Add onion and cook for 6-8 minutes.
  • Add garlic and ginger and cook for 1 minute.
  • Add carrots and cook for 2 minutes.
  • Add pepper and cook for 2 mintues.
  • Add asparagus and cook for 4-6 mintues until all vegetables are softened.
  • Add curry paste and brown sugar and cook for 1 minute.
  • Add broth and deglaze pan.
  • Add coconut milk and add spinach.
  • Let simmer until spinach is wilted.
  • Serve over rice.