Red Curry

This Dairy-Free Thai Red Curry is a vibrant and flavorful dish, packed with aromatic spices and fresh vegetables. It's a perfect balance of heat and sweetness, making it a delightful dinner option for any night of the week.

Ingredients

• Coconut oil - 1 tablespoon
• Red curry paste - 2 tablespoons
• Coconut milk - 400 ml
• Bell pepper (red) - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Carrot - 1 medium, sliced
• Baby spinach - 2 cups
• Fresh basil - 1/4 cup, chopped
• Soy sauce (or tamari) - 1 tablespoon
• Lime juice - 1 tablespoon
• Brown sugar - 1 teaspoon
• Salt - to taste
• Jasmine rice - 150 grams (dry)

Steps

1. Rinse the jasmine rice under cold water until the water runs clear. Cook it according to package instructions, usually simmering in water for about 15 minutes.
2. In a large skillet or wok, heat the coconut oil over medium heat. Add the red curry paste and sauté for about 1 minute until fragrant.
3. Pour in the coconut milk and stir until the curry paste is well combined. Bring to a gentle simmer.
4. Add the sliced bell pepper, zucchini, and carrot to the skillet. Cook for about 5-7 minutes, or until the vegetables are tender.
5. Stir in the baby spinach, chopped basil, soy sauce, lime juice, and brown sugar. Cook for another 2-3 minutes until the spinach is wilted. Season with salt to taste.
6. Serve the red curry hot over the cooked jasmine rice.

Nutrition

• Calories: 550
• Protein: 8 g
• Carbs: 85 g
• Fiber: 6 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 24 g
• Saturated Fat: 20 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in healthy fats from coconut milk, which can support heart health.
• Packed with vitamins and minerals from fresh vegetables, promoting overall wellness.

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