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Thai Coconut Red Curry
Servings 4
INGREDIENTS
- 1 red bell pepper, finely diced
- 1 medium onion, finely diced
- 3 green onions, finely chopped
- 1 -2 tbsp Thai red curry paste (more if you like it spicy)
- 2 tsp fish sauce
- 1 inch piece ginger, grated
- 1 can full-fat coconut milk
- 2 tsp lemongrass (use bottom third of stalk, peel outer layers and then chop)
- 1 tbsp lemon juice
- Coconut oil
- Salt
Video de la receta
DIRECTIONS
- Sauté red pepper, onion and green onions until soft in a medium saucepan.
- Add grated ginger and cook for 1-2 min, until fragrant.
- Blend together curry paste and fish sauce in a small bowl, and add to pan, mixing thoroughly.
- Add coconut milk, mix, and bring to a simmer. Turn heat off, add lemon juice and lemongrass, and let rest covered for 20 min.
- Season with salt to taste.
Serve with rice, steamed vegetables (zucchini, eggplant, bok-choy, mushrooms, snap peas, carrots, red pepper, broccoli, cauliflower, okra, or any you like!), and shrimp, always topped with coarsley chopped cilantro.
¿Cuáles son los beneficios de este plato?
For years, herbs and spices have been known for their many health benefits. Using them in our everyday cooking, such as in curry dishes, not only ensures that your food is delicious, but they can help us in maintaining a healthy body. Thai curry’s main spices -turmeric, ginger, garlic, galagal, coriander, and lemongrass, they all contain compounds with anti-inflammatory, antioxidant and digestive properties.
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