One Pot Thai Red Curry
2 tablespoons olive oil
1 small onion, finely chopped (about 1 cup)
1/2 teaspoon salt
3-4 cloves garlic, minced (about 2 tablespoons)
2 thumbs of fresh ginger, minced (about 2 tablespoons)
2 large carrots, chopped (about 1 cup)
120 g red curry paste – available from Robinsons
1 cup coconut milk
1 and 1/4 cup water
1 small russet potato, diced into 2 cm cubes (about 1 cup)
1 and 1/2 cups broccoli florets
1 and 1/2 cups cauliflower florets
2 tablespoons tamari – available from Robinsons
1/2 tablespoon coconut sugar
1 tablespoons lime juice (or rice wine vinegar)
fresh basil and brown rice for serving
In a large pot, warm the oil over medium heat. Add the onion, sprinkle with salt and cook for 3 minutes, until translucent. Next add the garlic, ginger and carrot. Continue to cook for 5 more minutes.
Add the curry paste, coconut milk and water then bring to a boil. Stir in the potato, broccoli and cauliflower. Reduce to a simmer then cover and cook for about 7 minutes, until vegetables are tender.
Stir in the tamari, coconut sugar, and lime juice (or rice wine vinegar). Serve over warm rice with fresh basil and enjoy!