This creamy, soup-like Thai Red Curry is packed with vegetables and flavor, perfect for reconnecting with your vegetable drawer. Enjoy with a side of fluffy coconut rice or your favorite grain.
In a soup pot at medium/high heat add ALL the veggies, red curry paste and coconut milk and mix well. Simmer for 5-10 mins or until tender. Throw in: lime juice, ginger, coconut sugar, and fresh cilantro! Add your favorite protein (optional) – I recommend grilled tofu, shrimp or chicken! Serve over basmati or brown rice or garlicky quinoa!
