Thai Red Curry with Vegetables and Coconut Milk

By Hester

Ingredients

• Vegetables I Used:
• 2 2 2 tbsp vegetable oil or coconut oil
• 1 1 1 small onion, finely chopped
• 3 3 3 garlic cloves minced or thinly sliced
• 1 1 piece 1 small piece of (peeled) finely chopped ginger
• 2-3 2-3 to tbsp red curry paste, adjust to taste*
• 1 1 1 tsp ground turmeric**, optional
• 1-2 1-2 to tbsp fish sauce***, optional & adjust to taste
• to splash of soy sauce, adjust to taste
• 1 1 400 13.5 coconut milk, 400 ml or 13.5 oz (or use half coconut milk & half vegetable broth)
• 1 1 1 small eggplant, cubed
• 1 1 1 small red bell pepper, evenly cut
• small head small head of broccoli or as many florets as desired
• small bunch small bunch of fresh baby spinach
• Serve:

Details

Servings 2
Adapted from 1.Heat the oil in a large pan or wok, once warm saute the onions until soft. Next add the ginger and garlic and cook for another 2-3 minutes. Add the eggplant, bell pepper and broccoli florets and saute for a few minutes. Next add the curry pa

Preparation

Step 1

1.Heat the oil in a large pan or wok, once warm saute the onions until soft. Next add the ginger and garlic and cook for another 2-3 minutes. Add the eggplant, bell pepper and broccoli florets and saute for a few minutes. Next add the curry paste, turmeric, fish sauce, soy sauce and stir to mix all ingredients well. Allow to cook for 3 minutes then pour in the coconut milk and add the spinach. Cover and simmer under low heat until vegetables have cooked to desired tenderness. Serve over rice noodles or steamed Jasmine rice.