Red Thai Curry
Servings: 4
Ingredients
1 tbsp coconut oil or olive oil
1 white onion, diced
pinch of salt, more to taste
1 tbsp finely minced ginger
2 cloves garlic, minced
1 red, yellow, and green bell pepper, sliced into thin 2-inch long strips each
3 carrots, peeled and sliced
2-3 potatoes, peeled and quartered
2 tbsp Thai red curry paste
1 can (14 oz) coconut milk
½ cup water
1½ tsp coconut sugar or brown sugar
1 tbsp soy sauce
2 tsp rice vinegar or lime juice
Garnishes/sides:
handful of chopped cilantro
red pepper flakes
sriracha
chili garlic sauce
Directions
Warm a pot over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
Add the coconut milk, water, and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, and carrots have softened to your liking, about 5 to 10 minutes, stirring occasionally.
Remove the pot from the heat and season with soy sauce and rice vinegar. Add salt (¼ tsp for optimal flavor), to taste. If the curry needs a little more punch, add ½ tsp more soy sauce, or for more acidity, add ½ tsp more rice vinegar.