Thai Red Curry Veggies
Missing Ingredients- DIRECTIONS
- INGREDIENTS
- This recipe goes well with rice.
- Chop 1 cup of onion and 1 cup of carrots into thin slices. Set aside.
- Set 1 TBSP of oil in a large pan over medium heat.
- While that heats, mince 1 TBSP of ginger and 2 TSP of garlic. Set aside.
- Once hot, cook onion until translucent, stirring occasionally. Around 5 minutes.
- While onions cook, chop 2 bell peppers into thin pieces. Set aside.
- Once onion is ready, add garlic and ginger. Cook for 1 minute stirring often.
- Add in bell peppers and carrots. Cook for 5 minutes.
- While those cook, microwave 1/2 cup of water until hot.
- Add 2 TBSP red curry paste. Stir until well mixed.
- Add one 14oz can of coconut milk, water and 2 TSP of sugar. Mix well.
- Bring to a gentle simmer and cook until carrots and bell peppers are as soft as you like. Start checking around 10 minutes. Stirring occasionally.
- Add in 1 TBSP of soy sauce and 1 TBSP of lime juice. Mix well and serve!