Thai Coconut Curry
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 6
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Ingredients
- 2 tbsp vegetable oil
- 1 ea onion large cut, 1 1/2“ pieces
- 1 cup fingerling potatoes quartered
- 2 ea carrot sliced 1/8” rounds
- 3 ea garlic clove minced
- 1/2 tsp turmeric
- 2 tbsp fresh ginger minced
- 3 tbsp red curry paste
- 2 tsp coriander ground
- 1/2 tsp chili powder
- 1 cup Zoup Chicken Bone Broth reduced sodium
- 2 1/2 tbsp soy sauce
- 1/2 cup red pepper julienne
- 2 cup cauliflower 1 1/2“ florets
- 1 cup rice of choice
- 1 can coconut milk 13 oz
- 1 tbsp cornstarch
- 2 cup spinach leaves
- 1 ea lime juice
- to taste kosher salt
- to taste black pepper
- 1/2 cup scallion sliced
Instructions
- Heat oil in a medium to large pot, over medium heat.
- Add onion, potato and carrot, cook until onion is translucent, 3-5 minutes.
- Add garlic, continue cooking for 2-3 minutes.
- Combine turmeric, ginger, red curry paste, coriander, chili powder.
- Pour in 1/2 cup Zoup Chicken Bone Broth (reduced sodium) and soy sauce.
- Add red pepper and cauliflower.
- Stir for 5-6 minutes, and add another 1/2 cup of Zoup Chicken Bone Broth (reduced sodium).
- In a separate pot, cook rice as directions state on the bag.
- Simmer on medium-low heat for 10-12 minutes, stirring frequently.
- Add coconut milk and continue to cook for 8-10 minutes, stirring occasionally.
- Take 2-3 tbsp of curry sauce and mix into cornstarch in a small bowl to make a slurry.
- Mix slurry into curry sauce and cook for an additional 5-8 minutes, until sauce thickens.
- Add spinach and lime juice.
- Add salt, pepper and adjust seasoning if needed.
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