Thai Red Curry

Looking for a yummy meal for breakfast or dinner? Look no further than this Thai red curry! It's perfect for those chilly days when you need some warmth and comfort. And don't worry about feeling guilty - even though it's a little bit indulgent, all the veggies make it a healthy choice too!

Makes four servings.

INGREDIENTS

• 1 ⅓ long grain rice or jasmine rice

• 1 tbsp coconut oil

• 1 onion, chopped

• 1-inch ginger, minced fine

• 4 cloves garlic, minced fine

• 1 tsp chili flakes

• 2 bell peppers, different colors, sliced into 1-inch strips

  • I like red and orange

• 2 carrots, sliced thinly

• 3 tbsp red curry paste

• 14 oz coconut milk

• ½ cup water

• 3 handfuls spinach, cut thinly

• 1 ½ tsp sugar

• 1 tbsp soy sauce

• ½ a lime

• Thai basil and cilantro to garnish

DIRECTIONS

1. Cook the rice according to package instructions.

2. In a deep skillet, heat the oil. Once the oil is hot, add the onions and a pinch of salt.

3. Once the onion softens a bit, add in the ginger, garlic, and chili flakes. Once fragrant (1 minute), add in the bell peppers and carrots.

4. Cook for 5 minutes, till the bell peppers are tender. Add in the curry paste and cook for 3 minutes.

5. Stir in the sugar, coconut milk, water, and spinach. Cover slightly, and bring the mixture to a simmer. Reduce the heat.

6. Simmer for 15 minutes, stirring occasionally.

7. Remove from heat and mix in the soy sauce and lime juice—taste for salt.

8. Serve with the rice, and garnish with cilantro and basil. Enjoy!