Quick Thai Curry

You can feed the whole family with this one pot Thai Curry, and it’s also a fantastic option to use your leftover veggies and that last bit of batch cooked rice you have left.

Ingredients

– 1 large bell pepper sliced – 1 small jalapeno chopped – 1 bunch of green onions – ½ C of shredded carrots – Handful of snow peas beans  – 3 pieces prepared frozen lemon grass – 1 tsp of ground cumin – 1 ½ tbsp of curry your favorite kind – ½ tsp of ground cardamom – 1 tbsp of garam masala – ½ tbsp of hot oil optional – ½ C vegetable broth or oil depending on pan – 1 can of full-fat coconut milk – Cooked rice optional

In a large skillet over medium heat, heat the broth (or oil) and add the vegetables and lemon grass, cook for 2 to 3 minutes. When the peppers are slightly tender, add the sesame oil and all the spices. Simmer on medium heat for about 5 minutes.

When the onions have absorbed some of the spices, add the coconut milk. Simmer the curry over medium heat for 15 minutes. Let stand another 10 minutes.

When the onions have absorbed some of the spices, add the coconut milk. Simmer the curry over medium heat for 15 minutes. Let stand another 10 minutes.

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