Red Thai Curry

This can be made vegan or with fish! 

Makes 2-3 servings 

Ingredients

• 1 can full fat coconut milk

• 3 Tbsp red curry paste

• 1 clove garlic, minced

• ~1 Tbsp finely chopped fresh ginger 

• 1 Tbsp brown sugar

• ½ onion, finely chopped 

• 1 bundle bok choy, chopped

• 1 red bell pepper

• 1 cup mushrooms and/or cauliflower, cut into bite-sized pieces 

• 1-2 medium-large carrots, diced

• Optional, 1 wheatgrass herbal tea bag, steeped in 6 oz water

• Protein: fish highly recommended (salmon, halibut, or mahi mahi); alternatively, tofu

• Turn oven to 400 degrees, line sheet pan with parchment paper, add fish or tofu, sprinkle with salt and oil, bake for 10-15 minutes until fish is cooked through or tofu has lightly browned/ done to desired texture

• 1 cup brown Jasmine rice, cooked per package instructions (alternatively, you can serve over brown rice noodles)

• Optional: Fresh basil or cilantro for garnish

Directions: 

1. Plan ahead for your protein- thaw fish, as needed 

2. Start cooking your rice

3. Prepare all your veggies and herbs, washing, chopping

4. Brew the tea, if using

5. In a large wok, sauté garlic, ginger, and onion for a few minutes

6. Add the veggies, toss for 1-2 minutes

7. Add curry paste and brown sugar, stir onto veggies

8. Add can of coconut milk, bring to light boil, then reduce heat to simmer

9. Add the optional brewed tea, discard tea bag

10. Let simmer until veggies are cooked to your liking

11. Bake the fish or tofu 

12. Serve on top of brown Jasmine, top with your protein (fish or tofu)  

Notes: 

• You can increase or decrease the amount of veggies you use; you can also swap the current ones out for others, such as zucchini or broccoli