Thai Coconut Red Curry

Thai Coconut Red Curry

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Instructions:

1 cup jasmine rice

1 onion

1 bell pepper

1 teaspoon fresh garlic

1 teaspoon fresh ginger

2-3 tablespoons red curry paste

1 can coconut milk light

1/4th cup coconut cream

1/4th cup chicken broth (or 1/4th cup coconut milk)

3 carrots

1 pound tofu or chicken

1 cup frozen peas

3 green onions

1-2 tablespoon soy sauce or tamari sauce

Handful of leafy greens (optional—I used baby broccoli)

Cilantro for garnishing

Pinch of chili flakes

Directions:

  1. Wash and cook rice with 1 ½ cup water.
  2. Sauté onion, bell pepper, garlic, ginger, and curry paste.
  3. Once onions are soft add the coconut milk, coconut cream, and chicken broth.
  4. Add carrots, tofu, leafy greens, frozen peas, green onions, and soy sauce.
  5. Sprinkle cilantro and chili flakes on top.