Thai Coconut Curry

About this recipe

Experience the vibrant and aromatic flavors of Thailand with this Thai Coconut Curry. It's a perfect blend of creamy coconut milk, fresh vegetables, and a punch of Thai red curry paste, delivering a dish that's both satisfying and exotic. Ideal for a quick weeknight dinner or impressing guests with authentic Thai cuisine.

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 carrot, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1 cup mushrooms, sliced
• 2 tablespoons Thai red curry paste
• 1 can (400 ml) coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions

1. 1

   Heat coconut oil in a large pan over medium heat.

2. 2

   Add onion, garlic, and ginger; sauté until soft.

3. 3

   Introduce red and green bell peppers, carrot, zucchini, broccoli, and mushrooms; cook for 5 minutes.

4. 4

   Mix coconut milk, Thai red curry paste, soy sauce, brown sugar, and lime juice in a bowl.

5. 5

   Pour the coconut mixture into the pan; stir and bring to a simmer.

6. 6

   Cook for 10 minutes, seasoning with salt and pepper.

7. 7

   Serve over steamed rice or noodles, garnishing with fresh cilantro.