Description
Spring Thai Red Curry with Carrots and Snap Peas is a vibrant, aromatic dish that combines the sweetness of spring vegetables with the rich, spicy flavors of Thai cuisine. This quick and easy recipe is perfect for a weeknight dinner, offering a delightful balance of heat and freshness.
Ingredients
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- 1 tablespoon coconut oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 1 can (14 ounces) full-fat coconut milk
- 1/2 cup water
- 2 medium carrots, peeled and sliced into thin rounds
- 1 cup sugar snap peas, trimmed
- 1 red bell pepper, sliced into thin strips
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
- Juice of 1 lime
- Fresh basil or cilantro leaves for garnish
- Cooked jasmine rice, for serving
- The Cheeky Chickpea
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- Cookie and Kate
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- Cookie and Kate
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- The Cheeky Chickpea
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- The Cheeky Chickpea
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- EatingWell
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- My Heart Beets
Instructions
- Heat the coconut oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
- Add the Thai red curry paste to the skillet, stirring to combine with the aromatics. Cook for 1-2 minutes to release the flavors.
- Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.
- Add the sliced carrots to the skillet and cook for 5 minutes, allowing them to begin softening.
- Stir in the sugar snap peas and red bell pepper, continuing to simmer for another 3-4 minutes until the vegetables are tender-crisp.
- Season the curry with soy sauce, brown sugar, and lime juice, stirring to combine. Adjust seasoning to taste.
- Serve the curry over cooked jasmine rice, garnished with fresh basil or cilantro leaves.
- Cookie and Kate
Notes
- For added protein, consider incorporating tofu, chicken, or shrimp into the curry.
- Adjust the level of spiciness by varying the amount of red curry paste used.
- This dish can be made ahead and stored in the refrigerator for up to 3 days.
