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Thai Red Curry with Vegetables

Recipe Date:
September 13, 2014
Serving Size:
3
Cook Time:
00:35:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 2 tbsps Vegetable Oil
  • 1 Small Onion, Finely Chopped
  • 3 Garlic Cloves, Minced
  • 1 tsp Ginger, Minced
  • 2 tbsps Red Curry Paste
  • 1 tsp Turmeric, Ground
  • 1 1/2 tbsps Fish Sauce
  • 1 tsp Soy Sauce
  • 2 tsps Salt
  • 1 Can Coconut Milk
  • 1 Eggplant, Cubed
  • 1 Ped pepper, Diced
  • 1/2 cup Broccoli Florets
  • 1/2 cup Spinach
Directions

Pairing Notes: The elevated acidity in this Riesling is the perfect complement to the rich coconut milk. The fruit on the front of the palate is a great contrast to the exotic spices layered throughout the curry.

Chef’s Tip: To make this curry vegetarian, you can omit the fish sauce or substitute vegan fish sauce.

Recipe Link

Recipe and photo courtesy of Nancy Lopez-McHugh of spiciefoodie.com.