Another winter classic, this red Thai curry will for sure heat up our cold bodies in the winter time! The secret to this recipe is the quality of the red curry paste you get. If you can, buy it from a local asian shop over the supermarket ones, but anything will do! This one pot dish is an easy dish to prepare for bigger groups, like a friends or family gathering. Let's get to it!
WHAT YOU NEED (serves 4-5)
1 large sweet potato cut in cubes
1 small cauliflower - cut the main stem and use the "flowers"
1 red capsicum cut into cubes
1 white onion, roughly chopped
2 garlic cloves, roughly chopped
1 tbsp red curry paste
1 tbsp fresh ground ginger
4 tbsp soy sauce
2 cans coconut milk
1 handful of chopped coriander
2 cups basmati rice
Coconut oil to cook
Salt & pepper to taste
HOW TO
In a large cooking pot put about 2 spoons of coconut oil to fry the onion, then when transparent (about 2 minutes) add the garlic and capsicum for another 2 minutes. Now you can add all the remaining ingredients but leave the coriander out. Salt & pepper to taste. Simmer for about 20 minute or until veggies are thoroughly cooked.
In the meantime cook the rice, add two parts of water for one part of rice, add some salt also. Optionally you can cook brown rice instead, it just takes much longer and more water to cook. I personally prefer the aromatic taste of basmati but every now and then I enjoy the texture of brown rice (and also the fibres make you feel more satisfied for longer!).
Serve it with some slices of lime and the chopped coriander. Enjoy!