Even better than takeout, this vegetable-packed red Thai curry is a great quick weeknight dinner that starts with a flavorful simmer sauce.
1 tablespoon coconut oil
1 medium onion, chopped
1 small butternut squash, peeled and cubed (about 1 ½ cups)
1 medium carrot, peeled, cut into matchsticks (½ cup)
1 bunch broccolini, cut into bite-sized pieces
1 medium red bell pepper, cored and sliced
1 cup shredded red cabbage
1 jar (16 ounces) Yai's Thai Red Thai Coconut Curry
Cooked jasmine rice, for serving
Lime wedge and fresh cilantro, for serving
Serving Size Makes: 4 servings
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/red-thai-coconut-curry-with-winter-vegetables/