Ingredients
CURRY
- 1 1/2 Tbsp (22 g) coconut oil (or avocado or grape seed oil)
- 1 shallot, minced
- 2 Tbsp (12 g) minced fresh ginger
- 2 Tbsp minced garlic (1 Tbsp or 6 g)
- 1 Thai red chili (or serrano pepper), stem removed and thinly sliced with seeds
- 3 Tbsp (60 g) red curry paste
- 2 14-ounce (414 ml) cans light coconut milk (sub 1 can of full fat for extra creamy texture)
- 1/4 tsp sea salt, plus more to taste
- 2-3 tsp tamari or soy sauce
- 2 tsp ground turmeric
- 1 red bell pepper, seeds and stem removed, cut into bite-size pieces
- 1/2 zuchinni, cut into bite-sized pieces
- 1 carrot, cut into bite-sized pieces
- 1 ripe mango, cubed
- 1/4 cup (30 g) roasted cashews or almonds
- 1 lemon, juiced
FOR SERVING optional
- Lemon wedges
- Thai (or regular) basil, or fresh cilantro, for serving
- Brown rice or quinoa
- Steamed broccoli
Instructions
- Heat a large cast iron or metal skillet with a high rim over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Add a pinch of sea salt and sauté for 2-3 minutes, stirring frequently.
- Add red curry paste and stir, and cook for 2 minutes more.
- Add coconut milk, sea salt, tamari, turmeric and stir. Bring to a simmer over medium heat.
- Once simmering, add remaining vegetables and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.
- Cook for 5-10 minutes, stirring occasionally, to soften the vegetables, and infuse them with curry flavor.
- At this time also taste and adjust the flavor of the broth as needed.
- Once the broth is well seasoned and the peppers are softened, add mango, cashews and lemon juice, and simmer for 3-4 minutes more over low to medium-low heat.
- Serve over rice or quinoa