Thai Coconut Curry

I had a lot of random vegetables in my refrigerator.  It took my 2 seconds to realize that what I should do with them is make a curry.


You could really use any vegetables in this dish which makes it extremely versatile.  This is one of the many reasons I love curries and stir fries!


Thai Coconut Curry

serves 4

2 Tbsp. olive oil
1/2 medium onion, coarse chopped
2 cloves garlic sliced
2 carrots chopped
1 red bell pepper, sliced
1 1/2 c. snap peas
1 large broccoli crown, chopped
1 to 2 Tbsp. curry paste, depending on heat desired. can be red, green, or yellow
1 can lite coconut milk
salt and pepper to season
brown or white rice for serving

Heat 1 Tbsp. oil over medium heat in a large saute plan. Add onions and saute 3-4 minutes. Add garlic, cook 30 seconds until fragrant. Add your carrots and peppers. Cook an additional 2-3 minutes.

Scoot your vegetables over to one side of your pan. Saute the curry paste in the remaining 1 Tbsp. oil on the empty side of the pan 30 seconds or until fragrant. Add the remainder of your vegetables and the coconut milk. Cook for 2-3 minutes. Cover to steam for 4-6 minutes or until vegetables soften slightly.

Serve over rice. Enjoy!



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