Description
Make this easy Thai Vegetarian Red Curry, loaded with healthy vegetables drenched in a delicious sauce of spicy curry paste and creamy coconut milk!
Ingredients
Scale
- 1 Tbsp coconut oil
- ½ tsp ginger, pressed or finely chopped
- ½ lb mushrooms, chopped
- pinch of salt
- 1/4 C red curry paste
- 2 large carrots, peeled and sliced
- 1 zucchini, sliced
- 1 red or yellow bell (or half of each)
- 8oz can bamboo shoots
- 1 C, heaping, chopped fresh pineapple
- 1 can (14oz) coconut milk, unsweetened, full fat
- juice of ¼ to ½ of a small lime, to taste
Instructions
- Heat coconut oil in large wok or skillet over medium heat.
- Add ginger. Stir for about 30 seconds until aromatic.
- Stir in mushrooms. Add a pinch of salt. Cook for 3-4 minutes until mushrooms begin to soften.
- Add red curry paste, stirring to coat. Cook for 1-2 minutes more.
- Add carrots and zucchini. Cook 3-4 minutes.
- Add in bell pepper. Stir to coat.
- Add bamboo shoots, pineapple, and coconut milk.
- Bring to a boil, reduce heat and simmer, uncovered for 15-20 minutes.
- Remove from heat and stir in lime juice and season with more salt to taste.
- Serve with rice, cauliflower rice, or quinoa, per your dietary preferences, or add rice noodles for a healthy Thai vegetarian red curry soup! Of course, you can always just eat it without any accompaniments, though you may want to cook the dish for a bit longer to thicken up the sauce more. We like ours to have more liquid for the rice/quinoa to soak up! However you eat it, enjoy!
