Red Thai Coconut Curry with Winter Vegetables
Yield 4 servings
Even better than takeout, this vegetable-packed red Thai curry is a great quick weeknight dinner that starts with a flavorful simmer sauce.
Ingredients
- 1 Tablespoon coconut oil
- 1 medium onion, chopped
- 1 small butternut squash, peeled and cubed
- 1 medium carrot, peeled and cut into matchsticks
- 1 bunch broccolini, cut into bite-sized pieces
- 1 medium red bell pepper, cored and sliced
- 1 cup shredded red cabbage
- 1 16 oz. jar Thai red curry sauce of your choice
- Cooked jasmine rice, for serving
- Lime wedge and fresh cilantro, for serving
Instructions
In a medium saucepan, heat coconut oil over medium-high heat. Add onion and butternut squash and cook, stirring frequently, for 5 minutes.
Add broccolini and carrots and sauté for 4 minutes. Add bell pepper, red cabbage, and curry sauce and simmer uncovered for 10 minutes, stirring occasionally until the mixture has thickened slightly.
Serve over rice with a lime wedge and cilantro, if desired.
Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/red-thai-coconut-curry-with-winter-vegetables/