Thai Red Curry and Rice

Submitted by Brett & Heidi Gracely

The best thing about this recipe is you can adapt it to your family’s tastes and what ingredients you have on hand. Anything goes!

2 Tablespoons olive oil
1 small onion or shallot
4 cloves garlic minced
1 Tablespoon fresh grated ginger
4 cups of veggies (any veggies you like) Our favorites are red peppers, sweet potato, green beans and cauliflower. Adapt to your taste.
1 cup protein of choice (or not for vegetarian). We like chicken, beef or shrimp.
2 1/2 Tablespoons Red Thai Curry paste
2-13.5 oz Cans of Coconut milk
2 teaspoons pure Maple syrup
1/2 fresh lime (if desired)

-Heat olive oil in a skillet over high heat. Add chopped onion and stir for 2-3 min. Add garlic and ginger. Cook another 30 seconds.
-Add veggies and sauté until tender.
-Add curry paste, coconut milk and heat. Add salt and pepper to taste.
-Add protein if desired and poach until cooked.
-You can squeeze lime into the dish or add toppings, such as parsley, basil, and cilantro.
-Serve with rice (we like jasmine).
I add 1 Tablespoon coconut oil to my rice before I cook it and add fresh lime juice after it is cooked.