Red Curry- Plant-Based
by Jax Tolan | Apr 10, 2019
Ingredients
Pick assorted veggies-broccoli, cabbage, celery, cauliflower, snap peas, green beans, bean sprouts,
2 tbsp Coconut oil
1 Onion (medium)
3 Garlic cloves
½ tbsp Grated ginger
1 Can coconut milk- for keto, use cream on top only
1 Can of desired broth (chicken, bone, veggie, etc.)
1 tbsp Lime Juice
4 tbsp Coconut aminos
1 ½ tbsp Kosher fish sauce
1 tbsp Coconut sugar (can add more to taste) use monk fruit for Healthy Keto
2 tsp Curry powder
2 tbsp Thai red curry paste- can add up to 3 tbsp
Chopped cilantro- Garnish
Chopped jalapeños- Garnish
Directions
1Dice the onion. Mince garlic cloves. Grate fresh ginger. Chop celery, cabbage, cauliflower, broccoli, green beans, or any other veggies of your choice.
2In a large pot, add coconut oil and saute onions, garlic, ginger, and celery for a few minutes.
3 Once onions are translucent, add diced cabbage and cauliflower. Saute until tender.
4To make the broth, add can of coconut milk, broth, lime juice, coconut aminos, fish sauce, coconut sugar (or monk fruit), and curry powder to the pot. Stir until combined.
5In a small bowl, take red curry paste and mix with some of the liquid from the pot in order to dissolve. Add dissolved paste to pot.
6Add green beans, broccoli bean sprouts, or any other veggies of your choice. Simmer until veggies are tender and sauce thickens. Salt to taste, although it may not need it. Serve and top with cilantro and jalapeños.
Ingredients
Ingredients
Pick assorted veggies-broccoli, cabbage, celery, cauliflower, snap peas, green beans, bean sprouts,
2 tbsp Coconut oil
1 Onion (medium)
3 Garlic cloves
½ tbsp Grated ginger
1 Can coconut milk- for keto, use cream on top only
1 Can of desired broth (chicken, bone, veggie, etc.)
1 tbsp Lime Juice
4 tbsp Coconut aminos
1 ½ tbsp Kosher fish sauce
1 tbsp Coconut sugar (can add more to taste) use monk fruit for Healthy Keto
2 tsp Curry powder
2 tbsp Thai red curry paste- can add up to 3 tbsp
Chopped cilantro- Garnish
Chopped jalapeños- Garnish
Directions
Directions
1Dice the onion. Mince garlic cloves. Grate fresh ginger. Chop celery, cabbage, cauliflower, broccoli, green beans, or any other veggies of your choice.
2In a large pot, add coconut oil and saute onions, garlic, ginger, and celery for a few minutes.
3 Once onions are translucent, add diced cabbage and cauliflower. Saute until tender.
4To make the broth, add can of coconut milk, broth, lime juice, coconut aminos, fish sauce, coconut sugar (or monk fruit), and curry powder to the pot. Stir until combined.
5In a small bowl, take red curry paste and mix with some of the liquid from the pot in order to dissolve. Add dissolved paste to pot.
6Add green beans, broccoli bean sprouts, or any other veggies of your choice. Simmer until veggies are tender and sauce thickens. Salt to taste, although it may not need it. Serve and top with cilantro and jalapeños.
