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Thai Red Curry Vegetables
"I used coconut oil for this recipe. Since coconut oil’s smoke point is fairly low. I kept the heat at medium pretty much the entire time. If you use a cooking oil with a high smoke point, you can cook these curry vegetables in less time by turning up the heat. However, coconut oil works better in this recipe because the flavor incorporates so well with curry and coconut oil, so a little bit more cooking time is well worth it, in my opinion. Give this vegetable dish a try and experience super common vegetables like cauliflower, sweet potato, onion, and carrot surprisingly knocking your socks off."
Preparation Time15 min
Cooking Time30 min
- 3 tablespoons coconut oil
- 1 medium onion, roughly chopped
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt to taste
- 1/4 cup white wine
- 3 tablespoons Thai red curry paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
In a large wok or skillet, heat coconut oil over medium heat for 1 - 2 minutes until hot. Keep the heat at medium otherwise the oil will burn.
Add onion, ginger, garlic, red pepper flakes and a pinch of salt. Cook, stirring often for 5 minutes.
Add wine and continue cooking for another 5 minutes until the alcohol is evaporated, stirring occasionally.
Stir in Thai red curry paste, turmeric, cumin until blend.
Add cauliflower, sweet potatoes and carrots. Stir until the spices are evenly distributed.
Stir in coconut milk and cover, cook over medium heat for 15 minutes or until the vegetables are tender.