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 red pepper, diced
- 1/2 cup broccoli florets
- 1/2 cup spinach
Directions
Tasting 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.
Serena's tips: To make this curry vegetarian, you can omit the fish sauce or substitute vegan fish sauce.
Recipe:
- Website link
- Website address: https://www.spiciefoodie.com/2013/04/16/thai-red-curry-with-vegetables-and-coconut-milk-recipe-and-six-months-in-the-top-100/
Recipe and photo courtesy of Nancy Lopez-McHugh of spiciefoodie.com.
