Thai Coconut Curry
Author: Sally Twellman
Serves: 8
- 1Tbsp Olive Oil
- 2-3cups total frozen broccoli, carrots, and cauliflower (honestly I eye-balled it)
- 1 cup diced onion
- 1 yellow squash diced
- 1 red bell pepper diced
- 2-3 cloves of garlic, minced
- 1-2tsp of siracha sauce
- 3-4 peeled and diced sweet potatoes
- 1Tbsp yellow curry powder
- ~1-2tsp fresh grated ginger (eye-balled)
- ½cup chicken or vegetable broth
- 1 can full-fat coconut milk (can do the lighter version if you want)
- 2Tbsp cilantro, freshly chopped
- Place sweet potatoes on a lined baking sheet and roast in oven at 400degrees for ~30min
- In a large skillet or dutch oven add onions, frozen veggies, fresh veggies and start sauteing.
- Then add the ginger and curry powder, mix well to combine
- When tender add the garlic and sriracha sauce
- Add in the broth and coconut milk
- Cook for another 5-10min until thickened
- Turn off the heat and add the chopped cilantro, mix well.
- Remove the potatoes from the oven.
- I served the curry over the poatoes, the combination of flavors it CRAZY good!
- Enjoy!
Recipe by Sana Nutrition and Wellness at https://sananutritionandwellness.com/thai-coconut-curry/
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