This is one of my absolute favourite comforting dinner bowls. The flavours are phenomenal and simply make my taste buds dance.
Curry makes for an awesome simple dinner recipe when you're in need of a quick college night dinner. Not to mention you can save yourself time and stress later in the week by keeping the leftovers for later in the week!
INGREDIENTS:
4 servings of protein, shrimp or Tofu work awesomely
2 capsicums sliced into thin strips (I like the red ones)
2 zucchinis sliced into small 1/2 moons
1 white onion diced finely
3 minced garlic cloves
2 tsp of grated fresh ginger
2 tbsp of curry powder
2 tbsp of @thaikitchen red curry paste
1 can of coconut milk
1 cup of veggie broth/ water
Olive oil
Serving: cilantro, lime, rice
METHOD:
Cook your protein in a large pot with a generous splash of oil olive and 2 cloves of freshly minced garlic. Once cooked test aside and squeeze some lemon/lime juice on top (optional)
To the same dirty pot add your vegetables and a little more oil and sauté up for roughly 5 mins then remove from pot and set aside.
To the pot add your garlic and ginger and cook for 2 mins or until fragrant. Add your curry powder and red curry paste to the pot and cook for another minute. Add your can of coconut milk and 1 cup of veggie broth or water and bring the curry to a low simmer for about 5 minutes
Finally add your veggies and protein back to the sauce and make sure everything is properly coated in the curry sauce. Allow the curry to simmer for at least 10 more minutes.
Serve up with rice, fresh cilantro, chillies and lime juice.
ENJOY :)
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