Thai Coconut Vegetable Curry

Every once in a while, I like to have a meal that’s not one from our typical rotation.  A few years back I found this Thai Coconut Vegetable Curry recipe and thought it would fit that bill perfectly.  And boy does it.  What makes this recipe for me is that it uses the thai curry paste.  I’ve used curry powder in some recipes, and it’s just too hot for Hubs and I.  Don’t get me wrong, we like our hot wings, and he loves his Sriracha sauce, but for curry powder is just too spicy for us.  But the curry paste is a nice, mild curry with a touch of sweetness.  It pairs nicely with the coconut, veggies and brown rice, making it fit the bill for a satisfying meal.

INGREDIENTS:

• 1 – 14oz can coconut milk
• 2 Tablespoons Thai curry paste, red
• 1 medium onion, thinly sliced
• 2 Tablespoons coconut oil
• 2 russet potatoes, peeled and diced
• 2 cups chicken or vegetable stock
• 3 cups broccoli florets, about 1 head
• 2 cups cauliflower florets, about 1/2 a head
• salt to taste
• 1 cup dry brown rice

DIRECTIONS:

• Prepare rice according to package instructions.  Set aside when done.
• In a small bowl, combine coconut milk and curry paste.  Set aside.
• In a large pot {I use my 8qt dutch oven}, melt coconut oil.  Saute onion in oil until soft and translucent, about 5 mintues.
• Add in potatoes.  Cook for another 5 minutes.
• Add reserved coconut milk mixture and stock.  Stir to combine.  Bring to a boil.  Reduce heat, simmer for 10 minutes, or until potatoes are fork tender.
• Add broccoli, cauliflower, and salt.  Stir to combine.  Let simmer for another 5 minutes, or until broccoli and cauliflower are tender.
• Ladle curry over prepared rice.

Serves 6 – 8.

Adapted from Kiwi Magazine.