This is another healthy, delicious, and easy dish for weeknight or weekend lunch or dinner. You really don’t need a recipe and you can use whatever veggies you have in your refrigerator, but I recommend adding mushroom, broccoli, cauliflower, carrots, spinach, bamboo shoots, and/or organic beans for nutritional punch and flavor. You can use both fresh or frozen veggies.
The main ingredients that add powerful flavors are curry paste and coconut milk. You can use store bought curry paste, red or green, and use as little or as much as you want. Make sure you opt for organic ingredients as much as possible. Serving this over a bed of white or brown organic basmati rice or rice noodles makes it the ultimate exotic comfort food, that is also a one pot dish with easy clean up.
1 tablespoon organic coconut oil or organic olive oil
¼ cup green or red Thai curry paste (store bought or homemade)
½ teaspoon or more of freshly grated ginger
½ teaspoon of minced garlic
1 small onion, chopped
1 organic bell pepper of any color, chopped
¼ cup of organic frozen peas
1 (14 ounce) can organic coconut milk
Salt and pepper to taste
¼ cup of organic basil leaves or chopped cilantro (optional)
Squeeze of half a lime (optional)
Lime wedges for serving (optional)
Hot sauce or chili flakes (optional)
In a large pot, heat oil over medium heat.
Add the curry paste, ginger, garlic and stir for about a minute or two.
Add onions and your veggies and give it a stir till well incorporated.
Add the stock or water and bring to boil.
Reduce the heat to low and simmer for a few minutes.
Add peas and coconut milk and bring to simmer.
You can add basil if you are using.
Give it a taste and season to your liking.
Serve over rice or noodles with your favorite hot sauce, if you desire and enjoy!