Thai Coco Curry (1).png
  • 2 tbsp coconut oil

  • 1 tbsp garlic, finely minced (1 large clove)

  • 1 tbsp ginger, finely mined (2" knob)

  • 4 cups chopped vegetables of choice
    (eg. broccoli, cauliflower, mushrooms, zucchini, bell peppers, etc)

  • 1 handful fresh herbs (eg. cilantro & green onion)

  • 1 can full-fat coconut milk (Cha's)

  • 1 tbsp + 1 tsp Thai red curry paste (Thai’s kitchen)

  • 2 tbsp coconut aminos 

  • 1 tbsp Liva date sugar

  • Spicy Herbamere 

  • + Rice/Chickpeas to serve

Ingredients:

  1. In a medium skillet, on medium heat, lightly sauté the garlic, ginger & curry paste in coconut oil, stirring continuously until fragrant (approx 30 - 60 sec)

  2. Stir in the coconut milk & vegetables, ring to a boil, then reduce to a simmer & cook covered for 5 min. Vegetables should be soft, yet firm & still vibrant.*

  3. Stir in the coconut aminos, date sugar & Herbamere. Taste & adjust seasoning if needed

  4. Garnish with freshly chopped cilantro & green onions
     

Notes:

*To prevent veggies from getting soggy & have optimal nutrition, harder ones to be put in first (eg. sweet potato, carrots, cauliflower) and the softer, fast cooking ones (broccoli, peppers, zucchini) go in at the last few min to maintain their crunch.



If you are using a different curry paste (eg. Mekhala has a nice organic one) it's spicier than Thai Kitchen, so use less & adjust to taste.

If you are mixing it with rice, you might want to add more Spicy Herbamere at the end. 

Enjoy! ❤️

Preparation:

liva date sugar

Where to get the date sugar?

 

At your local health food store listings here.
Or order online off amazon or well.ca Links here!