If you love Thai food, here is the treat you've been waiting for! This amazing vegetarian red coconut curry is super tasty and easy to make!
It's Ok if you're not a vegetarian, this recipe makes for a great lunch and best part is keto friendly and dairy free.
In just about 20 minutes you can easily whip up this homemade red curry and impress even the most demanding palates!
Chop onions and minced garlic. Add 2 tbsp. Coconut Oil to a pan and bring to medium-high heat.
Once hot, add onions to the pan and cook until semi-translucent. Then add garlic to the the pan to brown it.
Turn heat down to medium-low and add broccoli to the pan. Stir everything together well.
Once broccoli is partially cooked, move vegetables to the side of the pan and add curry paste. Let this cook for 45-60 seconds.
Add spinach on top of the broccoli and once it begins to wilt, add the coconut cream and the rest of the coconut oil.
Stir together and add soy sauce, fysh sauce, and ginger. Let simmer for 5-10 minutes, depending on the thickness you want.
Ingredients
Directions
Chop onions and minced garlic. Add 2 tbsp. Coconut Oil to a pan and bring to medium-high heat.
Once hot, add onions to the pan and cook until semi-translucent. Then add garlic to the the pan to brown it.
Turn heat down to medium-low and add broccoli to the pan. Stir everything together well.
Once broccoli is partially cooked, move vegetables to the side of the pan and add curry paste. Let this cook for 45-60 seconds.
Add spinach on top of the broccoli and once it begins to wilt, add the coconut cream and the rest of the coconut oil.
Stir together and add soy sauce, fysh sauce, and ginger. Let simmer for 5-10 minutes, depending on the thickness you want.
