Coconut Curry

We spent years trying to perfect this recipe. Now a go-to meal for us, perfect for using up veggies that you have on hand. Serve with baked or pan seared tofu and brown rice or pasta. Ziggy loves this sauce over rice with peas. (And a side of watermelon.)


What you'll need: 

4 c fresh veggies (anything goes here--broccoli, green cabbage, carrots, green onion, eggplant, peppers, bean sprouts, edamame...)

1 can coconut milk
2 tbsp. curry paste (we used green here, but any variation is perfect!)
1 tsp brown sugar
handful fresh cilantro, chopped
1 tsp fish sauce
juice of 1 lime
**A healthy squeeze of sriracha or some crushed red pepper is an awesome addition if you are into the heat.

Optional but well worth it: chopped thai basil


Fill a large frying pan with 2-3 inches of water. Add veggies, bring to a boil and cover. Lightly steam. You are doing this really just to get the water out, so 5 minutes is plenty. Drain and rinse with cool water.

Use the same large frying pan to mix ingredients from section 2. Stir gently to mix, bring to a simmer. Add veggies, stir to coat.

Serve over brown rice or brown rice pasta. Perfect served as is, or with a protein. Top with chopped thai basil.