Prep

10 MIN
Total

12 MIN
Serving

4

Thai Vegetable Curry

Name: Thai Vegetable Curry
Prep time: PT10MIN
Total time: PT12MIN
Yield: 4
Ingredients: 60 ml (1/4 cup) coconut oil; 5 ml (1 tsp.) fresh ginger, minced; 1 garlic clove, minced; 1 onion, cut into thin strips; 30 ml (2 tbsp.) flour; 30 ml (2 tbsp.) red curry paste; 500 ml (2 cups) Neilson 2% lactose free milk; 2 carrots, peeled and sliced on an angle; 1 red pepper, seeded and sliced into thin strips; 1 Chinese eggplant, sliced; ½ cauliflower, broken into florets; 500 ml (2 cups) spinach (or bok choy leaves); Thai basil, for garnish; Jasmine rice, basmati rice, or rice noodles

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Ingredients

60 ml (1/4 cup) coconut oil
5 ml (1 tsp.) fresh ginger, minced
1 garlic clove, minced
1 onion, cut into thin strips
30 ml (2 tbsp.) flour
30 ml (2 tbsp.) red curry paste
500 ml (2 cups) Neilson 2% lactose free milk
2 carrots, peeled and sliced on an angle
1 red pepper, seeded and sliced into thin strips
1 Chinese eggplant, sliced
½ cauliflower, broken into florets
500 ml (2 cups) spinach (or bok choy leaves)
Thai basil, for garnish
Jasmine rice, basmati rice, or rice noodles

Directions

In a pan set over medium heat, sauté the ginger and garlic in the coconut oil for 1 minute.
Add the flour and curry paste. Stir. Add the milk and bring to a low boil, stirring constantly (approximately 3 minutes).
Add all the vegetables (except the spinach) and continue to cook 5 minutes. Add the spinach and cook 3 minutes. Serve on a bed of rice or noodles. Garnish with Thai basil.

Thai Vegetable Curry

Featured Product

2% Lactose Free Partly Skimmed Milk

Ingredients

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