Red Thai Curry
Red Thai curry is another quick but really satisfying and nourishing bowl that I love. What protein you choose is completely your choice. I topped mine with boiled eggs!
1 red pepper
1 small carrot cubed
1 small onion cut in large cubes
1 tbsp coconut oil
1/2 cup coconut milk
Spice paste: Blend and can be jarred, store in the fridge for up to 10 days. Or freeze on ice cube trays for longer use.
1/2 tsp coriander seed (or ground coriander)
1 tsp cumin seed (or ground cumin)
1/2 tsp black peppercorns (Lampong) 1 medium red bell pepper (seeds removed and chopped)
2 Thai red chilli (or red chillies for less heat)
1 stalk lemongrass (root and tip trimmed, then chopped)
Handful of fresh cilantro 1 tbsp minced ginger or galangal root
3 cloves garlic, sea salt
1/4 cup lime juice
1 medium lime, zested
1 tbsp fish sauce or 1 tbsp mirin
1 tbsp coconut oil or a neutral oil like avocado
1 tbsp coconut sugar, or honey (optional)
On a hot cast iron pan, heat coconut oil or a choice of your oil
Sauté onions till translucent, add carrots and broccoli stems (if using broccoli, it would be added with peppers) and stir
Add on the Thai spice paste (about 1 tbsp per serving or more as per your taste), stir till fragrant
Add the coconut milk, water to thin the curry to your desired texture
Add the peppers and broccoli, sea salt, and simmer till the peppers and broccoli are “al Dante”
Dish out in a bowl, I simply topped it with boiled eggs.
NOTE: If using other proteins like meat, poultry, seafood or some plant-based food season them with salt and pepper and sauté them. Remove once browned and follow the above recipe.
Metabolic Balance members please use fish sauce only with fish or seafood if not, switch to mirin.