Thai inspired Curry

I love a good Thai curry and I love dishes that I can throw lots of veggies and whatever protein I have on hand into. This satisfies both of those!

Ingredients:

• 1 onion, diced

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, grated or diced into very small pieces

• 1-2 cups sliced vegetables: I typically use carrots, broccoli (including the broccoli stalks) and some baby spinach (cut into smaller pieces) but you can use whatever veggies you have, such as bell pepper, potato or sweet potato, squash. zucchini, etc.

• 2-3 tbsp curry paste, red or green

• 1 can full fat coconut milk

• 1/2 tsp Fish sauce

• 1 1/2 tbsp almond butter (or sunflower butter or peanut butter work great too)

• 1/2 lime, juiced

• Salt and pepper

• Thai basil. optional. I say optional because I never have this on hand and it turns out great even without it but if you have it, use it!

Directions:

For the curry: In a large skillet, saute the onion and garlic until soft, about 2-3 minutes. Then add in the veggies and saute until beginning to soften, about 4-5 minutes. Add the coconut milk, curry paste, and sunflower butter, stirring until well combined. Add salt and pepper and let it simmer until the vegetables soften, about 2 more minutes. Remove from heat, add in the fish sauce, lime juice, and Thai basil, and stir to combine.

Top with your favorite protein and serve over cauliflower (or regular) rice for a quick and easy weeknight dinner.

No curry paste? No problem. Mix 1 tsp of cumin, 1 tsp of coriander and 1 tsp turmeric to create a yellow curry.