Finally managed to perfect my red curry, one of my favorite take-out dishes. This one is obviously packed with veggies and will leave you feeling light energized plus it‘s so quick to make.
Ingredients: (preferably organic)
- 1 tbsp coconut oil
- 1 clove garlic, minced
- 1/2 onion, finely diced
- 1 tsp ginger, grated
- 1 tbsp red curry paste
- 1 cup red pepper, diced
- 1 cup eggplant, diced
- 1 cup potatoes, peeled & diced
- 1 cup shiitake mushrooms
- 1 cup green beans, trimmed
- 2 cans coconut milk
- ½ lime, juiced
- ½ tsp salt
- black sesame seeds, for garnish
- basil, for garnish
- lime, for garnish
Directions:
01. In a large pan heat up the coconut oil, add garlic, onion, ginger and red curry paste. Sauté for a few minutes until fragrant.
02. Add all veggies with a splash of water and simmer covered for ten minutes until the veggies begin to soften.
03. Pour in the coconut milk and let cook again for 8-10 minutes.
04. Season with salt, more curry paste, lime juice and a splash of maple syrup if needed.
05. Garnish with sesame seeds, basil and more lime. Serve with basmati rice.
