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
- Gather your stuff.
- Cook rice as per instructions on package.
- Peel the garlic and slice the onion.
- Measure out the coconut milk, liquid amino, red curry paste, water, and xylitol.
- 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.
- Add in the coconut milk, liquid amino, red curry paste, water, and xylitol. Stir and bring to boil.
- Prepare potato, red bell pepper, zucchini, and ginger.
- Add potato, red bell pepper, zucchini, and ginger to pan and simmer for 20 min or until potatoes are done.
- Serve over rice with a green salad.
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