Coconut Red Curry with vegetables

Spicy vegetable coconut curry

serve with jasmine rice

serves 6

Red curry sauce

3- 14oz Thai kitchen coconut milk

4- TB Red curry paste

1 TB fish sauce

1/2-1 tsp cayenne pepper

*Heat a sauce pan to med. & add the coconut milk, curry paste, fish sauce & cayenne, stir until combined & heated through & then turn down to low until ready to serve.

Mixed veggies

2- sweet potatoes diced

2- c. green beans bite size diagonal slices

1/2 head cauliflower cut into bite size florets

Thai basil or sweet basil cut into chiffonade

*Heat a large skillet over med. Add 1/4 c. water & 1/2 TB coconut oil- Add sweet potatoes to pan, cover & steam 8-10 min or until almost cooked through - add beans & cauliflower to pan & saute until crisp/tender. Season with salt to taste.

Add a scoop of rice to each bowl, layer with mixed veggies & then fill with curry sauce. Top with basil.

Serve with crispy warm naan bread

Made with love, Jodi