Panang Thai Curry
RECIPE:
4 cups of butternut squash
1 onion (finely chopped)
fresh ginger Root (about the size of 2 large fingers- grated)
1 serrano pepper (finely chopped-seeds removed and stemmed)
1 red bell pepper (cut in long thin strips)
3 Tbsp. ghee or butter
1 medium zucchini squash ( sliced about ¼ inch thick)
2 cans full fat coconut milk (Native Forest is my favorite)
2 Tbsp. coconut sugar or Monk Fruit Sweetener
1 Tbsp. ground turmeric
2 Tbsp. Coconut Aminos (can substitute Bragg’s Aminos or Tamari sauce)
Juice of 1 lime
1 cup of fresh basil leaves (loosely packed)
1 cup brown rice (cooked)
1 cup bone broth or veggie broth
4 Tbsp. Thai True- Panang Curry Paste (my favorite and all natural brand)
Salt and pepper to taste
*May add 1 container of Organic Firm Tofu (chopped in 1 inch blocks) and/or ½
cup of lightly roasted cashews for extra flare and texture
*May also add 1 cup of cooked chopped chicken breast instead of the tofu or cashews
Instructions:
On medium heat in a large pot, sauté onion, serrano pepper, and ginger root in the ghee for 2-3 minutes or until lightly browned. Add bone broth, butternut squash, red pepper, zucchini, Thai Curry Paste, turmeric, coconut milk, and sugar. When everything is tender, (about 15-20 minutes) add the salt and pepper to taste, Coconut Aminos, fresh basil leaves, and lime juice to pot. Turn off heat and leave the lid on the pot for 5-10 minutes until flavors blend and the basil is wilted.
*May add the tofu and/or cashews at the very end (if desired)
Serve over the brown rice and enjoy every bite!
BON APPETIT!
Color: Build Your Healing Rainbow- ORANGE
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