Red Thai Curry

I absolutely love thai food - especially all of the curries. Any time I go out to eat at a Thai restaurant, you will literally never find me ordering anything else outside of the curries because I am obsessed! This is one of my recipes that I literally have never had to perfect and I believe that no matter who makes it, it will come out perfect!!

Ingredients:

1. Thai Kitchen Red Curry Paste (Gluten Free) or Maesri Red Curry Paste (you can find this at Acme, Shoprite, Target, HMart - really any of your grocery stores)

2. Coconut milk (I used 24 ounces)

3. Broccoli florets - I used half of a broccoli

4. Cauliflower florets - I used half of a cauliflower

5. Carrots

6. Large cubes of Red and Green bell peppers (really it doesn't matter what color they are - I use whatever I have available)

7. Cubes of Red Onion

8. 3-4 Garlic fresh cloves minced

9. Cilantro - because I LOVE cilantro

Directions:

1. In a large pot add in 2 tsps of olive oil and let it heat up on medium heat

2. Once the oil is heated add in the garlic and let it turn a light brown once the garlic is light brown add in the red curry paste (yes, all of it) and mix well

3. Then add in the coconut milk. Keep on stirring until all of the paste is mixed in well with the coconut milk

4. Add in your broccoli, cauliflower and carrots - you want to add these in first because they'll take the longest to cook

5. Once the broccoli, cauliflower and carrots are about half way cooked add in your peppers and onions and bring to a boil

6. Add salt to taste - I've found that adding about a tsp of salt or so helps make the taste richer

7. Garnish with cilantro

Serve with Rice!

Gluten Free Option Below

Non- Gluten Free Option Below