Thai Vegetable Curry
Thai Vegetable Curry features a thai red paste and coconut curry base with snow peas, baby corn, bell peppers, onions, and mushrooms.
Ingredients
- 2 tbsp coconut oil
- 1 red bell pepper, sliced thinly
- 1 cup snow peas, trimmed
- 1 cup baby corn
- 1 onion, sliced thinly
- 1.5 tbsp Thai curry paste
- 1 tbsp tomato paste
- 1/4 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp turmeric
- 14 oz can full fat coconut milk
- 1 tsp brown sugar
- coarse salt and pepper
- 1 lime, cut into 4 wedges
- handful of fresh basil, for garnish
- cooked rice, for serving
Instructions
- In a large cast iron skillet, heat 1 tablespoon of coconut oil over medium heat. Saute bell peppers, snow peas, and baby corn for 4-5 minutes, until vegetable soften. The veggies should still have a crunch/snap to them, but should be mostly cooked through. Set aside.
- Add remaining tablespoon of coconut oil to pan and saute onion until translucent. Add red thai curry paste and tomato paste, then use a spatula to stir until paste dissolves. Add spices and cook for 1-2 minutes, until fragrant. Reduce heat to a simmer. Add coconut milk, making sure to stir the coconut milk before pouring into the skillet as the fat and liquid tend to separate. Stir to combine. The curry should have a deep yellow color. Taste and add sugar, salt and pepper to taste. Cook for 1 minute.
- Return the cooked vegetables to the skillet, stirring to coat them in the curry. Simmer uncovered for 5 minutes to allow curry to deepen in flavor. If the curry starts to dry out, add some water or broth.
- To serve, squeeze 1 lime wedge onto the curry and top with fresh basil. Serve over rice.
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