I prefer a neutral oil, like avocado oil. Sauté onion on medium heat until translucent (about 2-5 minutes) in the largest pot you’ve got. I like to do this ahead of time, so I don’t have to worry about it when I’m trying to pull dinner together quickly. For serving: rice, rice noodles, or ramen noodles (ditch the seasoning packet)Ĭhop up all veggies.Kale or spinach (however much or little you want to add in for extra greens). ![]() 4-8 tablespoons minced garlic (a Trader Joe’s must-have!) – I love garlic in curry, but reduce this if you don’t love it!.I always have a few packets of Mike’s Organic Curry Paste from Thrive Market on hand) 2 jars (4oz each) red Thai curry paste (Other types of curry paste work too.You can also use 4 bouillon cubes to 4 cups of water) 1 box of vegetable broth (4 cups are in one box.2 cans full-fat coconut milk (Trader Joe’s has a really creamy and delicious coconut milk).You can adjust almost everything in this curry for your own preference! Once you’ve chopped all the veggies, then it’s a breeze to pull together.Įnough about how awesome this curry recipe is. This recipe also makes a great recipe for hosting since it can easily be tweaked to please vegetarian, vegan, or meat-loving friends. With Thomas taking up most of my time these days, this recipe has been dusted off and well used during this season of my life since it makes so much! I can freeze half of it for quick lunches or dinners during the week for Tommy and me. This version is loaded with veggies and flavor and also doesn’t leave me with indigestion! But lots of takeout curries leave me feeling less than great. ![]() It took me almost 12 years to get a curry recipe on my blog, but better late than never, right? Once the weather cools down, I start craving curry like crazy.
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