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Thai Red Coconut Curry

5 from 1 vote
This Thai coconut curry is rich and creamy with a beautifuly contrasting roasted peanut flavor -- plus it has a delicious and satisfying crunch! Of course, it's whole food plant-based and vegan.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 3
Course: Main Course
Cuisine: Thai
Calories: 393
Ingredients Equipment Method

Ingredients
  

  • 1 small onion
  • 5 cloves garlic minced
  • 2 teaspoons ginger grated
  • 3 tablespoons red curry paste add more to taste
  • 3 cups coconut milk light or regular
  • 2 tablespoons soy sauce
  • 2 jalapeno peppers diced
  • 1 lime juiced
  • 1 head broccoli small size (about 2½ cups chopped)
  • 1 red bell pepper sliced
  • 2 cups spinach or kale chopped
  • ¾ cup whole basil leaves Thai basil if you can get it
  • 1 tbsp chopped peanuts garnish
  • 1 cup cooked rice

Equipment

  • pan
  • Sharp knife

Method
 

Prep
  1. Chop broccoli into bite-sized pieces
  2. Chop spinach or kale
  3. dice garlic
  4. grate ginger
  5. chop onion
  6. slice red bell pepper
  7. dice jalapeno (or other pepper)
Cook
  1. Add garlic, onions, jalapenos, ginger to pan and cook until onions are soft and brown (3 to 5 minutes).
  2. Add coconut milk and red curry paste to the pan and mix until curry paste has dissolved.
  3. Squeeze lemon juice into pan and stir into the mix.
  4. Add chopped spinach/kale, broccoli and whole basil leaves to the pan and cook until the broccoli softens to your liking (don't overcook or the broccoli will get mushy).
  5. Garnish with chopped peanuts and a lime wedge.