Some of you may recall when I first made this curry dish and couldn’t stop talking about it or how crazy easy it turns out curry-making is. You could say it sent me racing down a curry-making rabbit hole. Curry-based anything – I love it. It really is unbelievably easy to make, and as a bonus, your kitchen/home almost instantly fill with amazing smells. Still, in spite of my curry fascination, I’ve mostly stuck to similar dishes that use either a yellow curry or a basic coconut curry. This introduced a new flavor profile to my at-home recipe Rolodex (extra points for outdated cultural references right?!), and is beautiful and full of color, flavor, and good smells. This recipe has a little hint of a bite to it, as red curries can, so if serving to littles like me, I strongly recommend having additional coconut milk on-hand to mix into their bowls to temper the punch. “A little spicy” aside, this was a delightful Meatless Monday victory, and you should totally try it. If the all-veg version isn’t enough for you, any protein would work beautifully with these flavors. Here you go.
WHAT YOU NEED
* 1T coconut oil
* 1 sweet onion, rough chopped
* 1T grated fresh ginger (about an inch or so of ginger root), or ginger paste
* 2t minced garlic
* 1 bell pepper (any color), julienned
* 3 carrots, peeled and sliced into thin rounds
* 5oz sliced button mushrooms
* 2T red curry paste
* 14oz can coconut milk (plus extra for smaller eaters’ bowls)
* 1/2C water
* 5oz bag baby spinach
* 1 1/2t raw (aka turbinado) sugar
* 1T low-sodium soy sauce
* 1t rice vinegar (if you don’t have rice vinegar, add the juice of a second lime)
* juice of 1 lime
* for garnishing: lime wedges and a handful of fresh basil cut into thin strips
WHAT TO DO
Heat a wok or large, high-sided pan over medium heat, then add the coconut oil. Add the onions and a pinch of salt and saute for 3-4 minutes, mixing frequently, until they soften and become translucent. Add the ginger and the garlic and cook about 30 seconds, stirring constantly, until all the aromatics are released (bonus perk: your sinuses are now also cleared!).
Add the pepper, carrots, and mushrooms and cook about 4 minutes, until the crunchy veggies begin to soften, stirring occasionally. Then add the curry paste and stir through for about 2 minutes.
Now add the coconut milk, water, spinach, and sugar. Stir to combine and simmer gently for about 10 minutes.
Remove the pan from the heat. Add the soy sauce, rice vinegar, lime juice, and another pinch of salt. Stir to mix through, and then taste and adjust seasoning as necessary. Serve over rice and garnish with some fresh basil and a wedge of lime. Be sure to take a moment to appreciate how amazing your home smells while you’re at it!