Red Thai Vegan Curry

Red Thai Curry
Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Ingredients
- 1 tbsp coconut oil or olive oil
- 1 pc onion, chopped
- ½ tsp pink salt
- 1 tbsp finely grated fresh ginger (about a 1-inch nub of ginger)
- 2 pc cloves garlic, pressed or minced
- 1 pc red bell pepper, sliced into thin 2-inch long strips
- 1 pc yellow, orange or green bell pepper, sliced into thin 2-inch long strips
- 2 pc carrots, peeled and sliced
- 1 pc sweet potatoes peeled and chopped into cubes
- 3 pc baby bok choy
- 1 pc cup broccoli
- 2 tbsp Thai red curry paste
- 1 can regular coconut milk
- 1 cup cup water
- 1½ cups packed thinly sliced kale
- 2 tbsp tamari or soy sauce
- 2 tsp rice vinegar or fresh lime juice
- 1 a handful of chopped fresh basil
- 1 pc Thai chilli pepper
Instructions
- In a large pan, add oil and heat at medium heat. Add onion and cook for 3 minutes.
- Add ginger, garlic, Thai chilli pepper. Cover and cook for 4 minutes.
- Add 1/2 cup water, the carrots, sweet potato, broccoli, and curry paste cover and cook for 5 minutes.
- Add salt, tamarind, coconut milk and water and mix well.
- Add remainder of your veggies and basil. cover and cook on low heat for 8 to 10 minutes until the curry thickens a bit and the veggies are tender-crisp or tender to preference. Taste and adjust salt. Garnish with basil. Serve hot over rice of your choice.
Keyword asian curry, red thai curry, thai curry