Red Thai Curry Bowl

Since the weather has been getting cooler I’ve been becoming OBSESSED with curries. What a perfect way of getting in lots of vegetables in your day and more spice in your life!

Prep Time – 20 minutes

Cook Time – 30 minutes

Servings – 8-10

Ingredients

1 Onion, chopped

2 cloves Garlic, minced

1 stalk of Lemongrass

2 thumbs of Ginger, sliced

2 tbsp Red Curry Paste (or Green Curry, whatever floats your boat!)

1 Eggplant, chopped

1 Red pepper, chopped

Handful of Oyster Mushrooms

Package of Tofu , sliced

2 cans Coconut Milk

2 tbsp Fish Sauce

4 Kaffir Lime Leaves

Red Thai Chilis, sliced

1 Juice of Lime

Salt and Pepper to Taste

Cilantro for garnish

Instructions

1. In a large pot, saute onions and garlic on medium-low heat with coconut oil until tender. Add in ginger, and eggplant, pepper and saute for 3-4 minutes.
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2. Add coconut milk, lemongrass, curry paste, fish sauce, tofu, chilis and mushrooms and bring to a boil.
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3. Once boiled, bring down to a simmer and add lime leaves, salt, pepper and juice of a lime. Allow to simmer for 20 minutes.
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4. Serve curry on top of a bed of whole grain rice and top with cilantro and fresh lime juice.