Hey there, fellow food lovers! If you’re looking for a game-changer meal that’s super easy and totally warm and comforting, say hello to my Whole30-Friendly Thai Coconut Curry!
This bowl of goodness is perfect for those busy days when you want something quick yet satisfying. Plus, it’s packed with nutrients and flavorful ingredients, keeping your taste buds dancing while sticking to your Whole30 goals.
What’s even cooler? It’s customizable! You can swap in your favorite veggies or proteins, making it a go-to recipe for any dietary preference. Want to learn how to make your own coconut curry sauce? It’s all here. This recipe is also perfect for mastering the art of creating a deliciously creamy coconut curry base that doesn’t compromise your health kick.
Ready to dive in? Let’s get cookin’!
Serving and Pairing Suggestions:
This Whole30-Friendly Thai Coconut Curry is best served over a bed of Cauliflower Rice or zucchini noodles for a lighter touch.
Pair it with a refreshing Spinach and Pomegranate Salad to add a burst of crispness. Don’t forget to hydrate with a tropical twist—grab a glass of Watermelon Agua Fresca or a Peach-Basil Margarita for a delightful sip on the side.
Feeling adventurous? You could even whip up some Vegetarian Spring Rolls with Sweet Chili Sauce to take your meal up a notch!
Tips and Notes:
- Ingredient Swap: Use any veggies you have on hand! Bell peppers, carrots, and snap peas work beautifully in this curry.
- Protein Options: Feel free to use chicken, shrimp, or tofu. Just adjust the cooking time accordingly.
- Storage Tip: This curry keeps well in the fridge for up to 4 days. Warm it on the stove or in the microwave for a quick meal prep option.
- Spice Level: Adjust the heat by adding more or fewer red pepper flakes – keep it mild or turn up the heat!
Ready to dive into this creamy, flavorful world of Whole30? Try it out and don’t forget to share your delicious results with friends!
Whole30-Friendly Thai Coconut Curry
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
- 1 Stirring spoon
Ingredients
- 1 tablespoon coconut oil - for sautéing
- 1 medium onion - chopped
- 2 cloves garlic - minced
- 1 tablespoon ginger - minced
- 2 tablespoons red curry paste - adjust for spice
- 1 can 14 oz coconut milk
- 2 cups vegetable broth - or chicken broth for added flavor
- 1 cup bell peppers - sliced (any color)
- 1 cup broccoli florets
- 1 cup snap peas
- 2 cups spinach leaves
- Salt and pepper to taste
- Fresh cilantro - for garnish (optional)
Instructions
- In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- Add the red curry paste and stir well to combine, cooking for an additional 2-3 minutes.
- Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
- Add the sliced bell peppers, broccoli, and snap peas. Cook for about 5-7 minutes, until the vegetables are tender but still crisp.
- Stir in the spinach and cook until wilted, about 1-2 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro if desired, and enjoy your Whole30-Friendly Thai Coconut Curry!