Thai Red Curry Vegetables
By: Sharon Chen
Published: Tuesday, May 2, 2017 - 6:53am

Ingredients




3 tablespoons coconut oil
1 medium onion, roughly chopped
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1/4 teaspoon red pepper flakes
Salt to taste
1/4 cup white wine
3 tablespoons Thai red curry paste
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 head cauliflower, cut into florets
1 large sweet potato, peeled and diced (about 2 cups)
3 medium carrots, sliced
1/2 cup coconut milk
Fresh chopped cilantro for garnishing

Preparation

1 In a large wok or skillet, heat coconut oil over medium heat for 1 - 2 minutes until hot. Keep the heat at medium otherwise the oil will burn. 2 Add onion, ginger, garlic, red pepper flakes and a pinch of salt. Cook, stirring often for 5 minutes. 3 Add wine and continue cooking for another 5 minutes until the alcohol is evaporated, stirring occasionally. 4 Stir in Thai red curry paste, turmeric, cumin until blend. 5 Add cauliflower, sweet potatoes and carrots. Stir until the spices are evenly distributed. 6 Stir in coconut milk and cover, cook over medium heat for 15 minutes or until the vegetables are tender. 7 Dish and garnish with cilantro. Serve over rice.

About

Thai red curry vegetables featuring cauliflower, sweet potatoes, carrots and onions cooked with white wine and simmered in coconut milk.