Weeknight Thai Red Curry

Ingredients

2 tablespoons olive oil

1 small yellow onion, diced small (~1/2 cup diced onion)

Pinch of salt (plus more, to taste)

2 cloves garlic, minced

2 teaspoons grated fresh ginger (or 1/2 teaspoon ground ginger)

2 tablespoons Thai red curry paste

1 cup broccoli florets

1 cup carrots, sliced in 1/4” thick rounds (2-3 carrots)

1 red bell pepper, seeded & chopped into bite-size pieces

1 13.5-oz. can full-fat coconut milk

1/2 cup water

1 teaspoon honey

Fresh lime juice for finishing

Fresh cilantro or basil, for garnish

Procedure

1. Add the olive oil to a large skillet over medium heat. Add the onions to the skillet with a pinch of salt and sauté until softened, ~3-5 minutes. Add the garlic and ginger and cook for another minute.

2. Add in the curry paste and stir to coat the veggies.

3. Add in the broccoli, carrots, and bell pepper. Sauté for ~5 minutes until veggies have begun to soften.

4. Add the coconut milk, water, honey and another pinch of salt to the skillet. Stir to combine all ingredients. Raise heat to high and bring to a boil. Once boiling, reduce heat to low and simmer for 15-20 minutes until veggies are all tender. Taste for seasoning & add salt if needed.

5. Take skillet off the heat and stir in a squeeze of fresh lime juice, to taste. Garnish with fresh cilantro.

The veggies in this dish can be varied - choose your favorites to add in. Some other tasty options include mushrooms, cauliflower, green beans, and leafy greens.

Serve the curry over a whole grain, like brown basmati or jasmine rice. Add in protein of your choice, like roasted tofu, shrimp, chicken breast, or chickpeas.