Red Curry with Vegetables
Six months ago, I did my first round of Whole 30 and I found I got bored eating the same foods. This challenged me to go outside my comfort zone and try some new things. Wow, where you have been curry! My family now enjoys an entirely new flavor of food and I want to share one of my recipes with you for you to enjoy as well:
Red Curry With Vegetables (Whole30 and Paleo)
2 Garlic Cloves
1 tbsp fresh ginger
1 orange, green, red or yellow pepper
other veggies (broccoli, mushrooms, zucchini, asparagus, cauliflower, kale)
1/2 white onion
Cauliflower Rice (or regular rice if not going for Whole 30 compliant)
1 can Organic Coconut Milk
4 tbsp Thai red curry paste
1 tbsp Coconut Aminos (Tamari or soy sauce if not going for Whole 30 compliant)
Salt and Pepper
Oils & Vinegars
2 tbsp Coconut or Olive Oil
Optional: chicken, shrimp, beef, sausage or other meat
To make the curry, warm a large skillet with deep sides 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 carrots, pepper, mushrooms, broccoli, zucchini and other veggies . Cook until veggies are fork-tender, 3 to 5 more minutes, stirring occasionally. Add meat of choice to mixture. My favorite is shrimp. I use 1 lb. of precooked shrimp. Then add the curry paste and cook, stirring often, for 2 minutes.
Add the coconut milk, 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, carrots and broccoli have softened to your liking, about 5 to 10 minutes, stirring occasionally.
Remove the pot from the heat and season with coconut aminos.
Prepare riced cauliflower as directed. Serve Vegetable Curry over riced cauliflower.