Coconut Veggie Curry

This is one of those better than take out recipes – packed with tons of veggies and of so good served over rice.

1 tsp coconut oil
1/2 c onions, sliced thin
1/4 tsp salt
2 tbsp ginger, grated
2 cloves garlic, minced
3 TBSP Thai red curry paste
1 14 oz can light coconut milk
2 tsp soy sauce
1 carrot, cut to 1/4 inch slices
1 bell pepper, sliced 1/4 inch thick
1 zucchini, sliced 1/4 inch
1 c broccoli florets
1 1/2 c bok chop, chopped
1 tbsp like juice
1/4 c chopped basil

In a large skillet over medium high heat, add oil, onions and salt and cook until soft. Add ginger, garlic and curry paste and cook stirring for 1 minute. Add coconut milk and 1/4 c water, soy sauce, carrots and bring to a boil. Reduce to medium low add carrots, bell pepper, zucchini, broccoli and bok choy and cook covered for 8 – 10 minutes. Remove from heat and stir in basil and lime juice.

Serve over rice.

Serves 4.


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