Thai Coconut Curry Dinner (Printable Version)
Creamy Thai coconut curry with veggies and ginger, ready in under 30 minutes for a wholesome, flavorful dinner.
# Ingredients:
→ Vegetables
01 -
1 onion
02 -
2 chopped carrots
03 -
2 sliced bell peppers
04 -
1 cup mixed vegetables (green beans, snow peas, broccoli, or diced sweet potato)
→ Sauce Ingredients
05 -
1 can coconut milk (13.5 oz)
06 -
1 tbsp sugar or sweetener of choice
07 -
1 tsp minced ginger or 1/4 tsp powdered ginger
08 -
1/2 tsp salt
09 -
1/4 tsp ground turmeric
→ Optional Additions
10 -
Cubed tofu or black beans for protein
11 -
2 tbsp green or red curry paste
12 -
Handful of Thai basil
13 -
1/2 cup chopped pineapple
14 -
4 tbsp peanut butter or handful of cashews
# Steps to Follow:
01 -
Combine all ingredients in a pot or skillet. Optionally, brown the onion in a little oil first. Cook over medium heat, stirring occasionally, until the coconut sauce thickens and the carrots become tender. Add water or milk of choice to adjust the sauce consistency.
02 -
Combine all ingredients in a slow cooker or crockpot. Cook on low for 6 hours or until vegetables soften.
# Additional Notes:
01 -
Thin the sauce as needed with water or milk of choice. Optionally, brown onions for added flavor.