Thai Vegetable Red Curry

Thai Vegetable Red Curry

• 1 tablespoon canola oil
• 1 medium onion cut into large pieces*
• 1 clove garlic, minced
• 2 teaspoons red curry paste (I used Thai Kitchen brand)
• 1 can unsweetened coconut milk
• 1/4 cup water
• 1 teaspoon salt
• 1 large red bell pepper, cut into 1-inch pieces
• 1 bunch broccoli florets
• 1 small head baby bok choy**
• handful matchstick carrots
• fresh cilantro and lime wedges for garnish, if desired

1. Cook jasmine rice your favorite way and set aside (I always just make a big batch because we always go through it within the following few days). Heat oil in large skillet over medium-high heat. Add onions and saute until translucent, about 3-4 minutes. Add garlic and curry paste and saute for another 1-2 minutes.
2. Stir in coconut milk, water, and salt; bring to a boil. Add longest-cooking veggies (in this case the red pepper, broccoli, and bok choy ribs), lower heat to medium, and simmer for 7-8 minutes. Add bok choy leaves and carrots, re-cover and simmer for another 2-3 minutes. Serve over rice, garnish with cilantro and lime wedges.

*For stir-frys and recipes like this, I like to cut onions in half length-wise and then slice them thinly cross-wise. It gives you nice, almost wedge-shaped hunks of onion, perfect for these dishes where the other veggies invite onions to center stage instead of expecting them to hide in the background.

**Separate each rib of the bok choy, washing well. Separate into leaves and stalks, cutting where the thicker white rib turns into the green leaves. Rough chop the ribs on the diagonal, gently tear apart the leaves a bit with your hands. The leaves don’t take as long to cook as the ribs, so add them towards the end of cooking. Just 1-2 minutes is enough to wilt them.