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Vegetable Thai Red Curry


1 Tbsp coconut oil

1 Medium onion

2 Tsp grated fresh ginger

2 Tsp minced garlic

Lots of Fresh vegetables of your choosing, we recommend any of:

  • eggplant
  • zucchini
  • peppers
  • mushrooms
  • snap peas
  • squash or sweet potatoes

2 Tbsp of red curry paste

500 ml of Moo Free Unsweetened Coconut Milk

1 Tbsp vegan fish sauce

1 Tbsp coconut sugar

1 Tbsp fresh lime juice

2 Tbsp chopped cilantro


- Heat coconut oil in large skillet, add onions, ginger root and garlic (3 mins)

- Add variety of vegetables and cook for 5 minutes

- stir in red curry paste and cook for 1 minute

- Add coconut milk, coconut sugar, fish sauce, lime juice

- Bring to a boil and then let simmer uncovered for 5 minutes

- pour over rice and serve with cilantrio on top


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