Veggie Red Thai Curry

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Veggie Red Thai Curry

Yield: 4

Veggie Red Thai Curry

I have never been a big curry fan. Not sure why. We have friends that love curry dishes and it just so happened they were over the night I made this. They gave it the thumbs up.

Ingredients

1/2 regular red bell pepper (sliced)

4 cloves garlic (finely chopped)

1 Tbsp ginger (sliced thin)

1/2 regular sweet onion (sliced)

1 large sweet potato (cubed)

1 regular zucchini (chopped)

4 Tbsp Thai red curry paste

1 cup brown rice

16 oz unsweetened coconut milk

1 tsp coconut oil (or white wine vinegar)

2 Tbsp liquid amino

1 ½ Tbsp xylitol

1/2 cup water

1 chicken breast (optional)

Instructions

  1. Gather your stuff.
  2. Cook rice as per instructions on package.
  3. Peel the garlic and slice the onion.
  4. Measure out the coconut milk, liquid amino, red curry paste, water, and xylitol.
  5. In large pan over medium heat, sauté onion and garlic for about 5 min. You can use the coconut oil or I just used a little white wine vinegar to sauté with.
  6. Add in the coconut milk, liquid amino, red curry paste, water, and xylitol. Stir and bring to boil.
  7. Prepare potato, red bell pepper, zucchini, and ginger.
  8. Add potato, red bell pepper, zucchini, and ginger to pan and simmer for 20 min or until potatoes are done.
  9. Serve over rice with a green salad.

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