Ingredients
- 1 tablespoon coconut oil
- 1 onion diced
- 4 garlic cloves minced
- 1 teaspoon grated ginger or 1 inch ginger, minced
- 4 tablespoons Thai Red Curry paste
- 1 8 ounce package white button mushrooms, sliced
- 1 bell pepper sliced
- 2 heads of broccoli cut into florets
- 2 carrots cut into coins
- 1 10 ounce package snap peas, trimmed
- 1 5 ounce can water chestnuts
- 1 14 ounce can coconut milk
- 1 14 ounce can coconut cream
- 3 teaspoons coconut aminos
- 1 teaspoon paprika
- Juice of 1 lime
- Cilantro optional
Instructions
- Melt coconut oil in dutch oven or heavy pot over medium heat.
- Add the onions and saute for 5 minutes, or until soft.
- Add the ginger, garlic and curry paste and stir for 30 seconds.
- Add the mushrooms, bell pepper, broccoli and carrots and stir-fry for 3-4 minutes or until the vegetables are coated with the curry paste.
- Cover with a lid for 5-7 minutes, or until the vegetables soften.
- Add the snap peas, water chestnuts, coconut milk, coconut cream, coconut aminos, paprika and lime juice. Stir until well combined.
- Garnish with cilantro if desired, and serve.
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