Red Coconut Curry with Brown Rice & Seasonal Veggies
This week’s Stir Fry Kit includes all the ingredients to make a nutrient rich Red Coconut Curry sauce, which we’re serving up with brown rice and crispy shallots.
Red Coconut Curry
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The flavors from this rich sauce are sure to enhance any grain & veggie bowl. We have a couple of suggestions on how to serve this dish, but we encourage you to be creative with it!
Our Greens + Grains of choice:
Brown rice
Fresh basil
Recipe: Red Coconut Curry
Yields: 16 oz
Ingredients:
• 2 small onions, minced
• 3" piece of ginger, minced
• 5 cloves garlic, minced
• 1/4 cup rice wine vinegar
• 2 Tablespoons brown sugar
• 1/2 cup tamari
• 1/8 cup oil
• 2 Tablespoon red pepper paste
• 1 Tablespoon ground coriander
• 1/2 Tablespoon ground cumin
• 2 limes
• 1 cup water or veggie stock
• 2 cans coconut milk
Directions
Combine, ginger, rice wine vinegar, brown sugar, tamari, oil, red pepper paste in a blender and puree until smooth.
In a large pan on the stove top, add a little bit of cooking oil to toast ground coriander & cumin, add paste from blender to pan with spices, and cook until 2 shades darker red, about 10 min.
Add veg stock & coconut milk, bring to simmer and reduce sauce by about one-third.
In a separate pan, sauté garlic and onion.
Blend all ingredients in blender until smooth.
Finish with salt & pepper to taste, and squeeze the juice from 2 limes.
Serving suggestions
Serve on top of brown rice with sautéed seasonal fresh veggies. Garnish with fresh basil and crispy shallots.
Storage
Store in an airtight container in the fridge for up to 1 week.
Enjoy!
Written by Renee Sandoval
Photography & Recipe Development by Jessi Patuano & Phoebe Zimmerman.
