Coconut Red Curry
This fragrant, flavourful, Asian inspired recipe is perfect for a cosy winter’s evening and its quick and easy to prepare!
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 table
- spoon ginger, minced
- 2 tablespoons red curry paste
- 400 mls coconut milk
- 2 cups vegetable broth
- 1 sweet potato, peeled and cubed
- 1 red capsicum, sliced
- 1 cup broccoli florets
- 1 cup snap peas400grams chickpeas, drained and rinsed
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Fresh coriander, chopped (for garnish)
- Cooked rice or noodles (for serving)
- Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant and softened, about 5 minutes.
- Stir in the red curry paste and cook for another minute.
- Add the coconut milk and vegetable broth, and bring to a simmer.
- Add the sweet potato and cook for about 10 minutes, until it starts to soften.
- Add the capsicum, broccoli, snap peas, and chickpeas, and cook for another 5 minutes, until the vegetables are tender.
- Stir in the soy sauce and lime juice. Adjust seasoning to taste.
- Serve hot over cooked rice or noodles, and garnish with fresh coriander.
See our ‘Lifestyle-Hopewood’s Recipe for Wellbeing’ for more recipes.
