- 1 tbsp organic coconut oil
- 2 tbsp red chili sauce
- 2 tbsp red curry paste
- 4-5 green onions white and pale green parts and dark green parts, divided
- 1 inch fresh ginger
- 4 garlic cloves minced
- 2 cups organic vegetable stock
- 1 whoppin’ scoop of coconut cream *optional, but recommended
- 1 can organic coconut milk
- 6 cups mixed summer vegetables
- 2 sprigs fresh basil
- 1 sweet potato *optional, but I love how it adds some extra “meat” to the dish
- 1 pinch of tumeric + red pepper flakes
- Basil , Dark green onion , Cilantro , Lime
- First things first, let’s chop things up. Wash your veggies, and start dicing, mincing, and slicing. This means green onions, garlic, ginger, and all the other colorful veggies you bought. Set aside.
- Heat coconut oil in large pan or wok over medium heat. Add curry paste and chili sauce and cook while stirring for about 1 minute. Add white part of green onions, minced garlic, and fresh ginger. *INHALE* Smell that goodness? Yeah, I know. Keep that mixture cookin’ for about 3 minutes, and reduce heat to prevent browning.
- Bump up the heat to medium and add vegetables. You can be as creative as you want here. It’s warm out, and the markets are full of fresh, colorful, flavor-filled vegetables. This is your *meat*, so load up as much as you’d like! Cook for about 4 minutes, then add vegetable broth and coconut milk. Bring to simmer. *I love to add a scoop of the coconut cream that is on top of the milk. This is optional, but recommended. It adds a thick, creamy factor to the curry.
- Toss in some seasonings to kick it up a bit. This includes salt, pepper, red pepper flakes, and for me, turmeric – I love the flavor it adds, and how it brightens up the dish while adding a bunch of nutritious value.
- Woohoo, you’re done! That took like, no time, right? Dish a generous amount into a bowl, and garnish with handfuls of fresh greens such as cilantro, basil, and dark green onions. Squeeze a lime on top for a punch of citrus.