Roasted vegetable Thai coconut curry
1 tablespoon coconut oil or any neutral oil
1 small onion or 2 shallots, small dice
2 large cloves garlic, grated or finely chopped
1 thumb sized piece ginger, grated or finely chopped
3 tablespoon Thai red curry paste
1 tablespoon coconut sugar
2-3 cups roasted vegetables of choice (sweet potato, carrot, butternut squash, bell peppers, mushrooms and zucchini)
1 can full fat coconut milk
1 1/2 cups water or vegetable stock
2 tablespoon tamari or soy sauce
1 cup baby spinach
1 lime, juiced
1/2 cup cilantro, roughly chopped, plus a few leaves reserved for garnish
Cooked rice noodles or steamed rice for serving
Optional garnish: fresh bean sprouts, chopped cashews, chopped peanuts
Place a large pot on a burner on medium heat. Preheat for 30 seconds, and add in coconut oil.
Add in onion/shallot and sauté until translucent, stirring to prevent burning.
Add in ginger and garlic, and cook 30 seconds until fragrant. Add in Thai curry paste, and cook on low heat for 2 minutes.
Add in the roasted vegetables, stock, coconut milk and tamari/soy sauce. Bring up to a simmer, and taste for seasoning. Season with sea salt if needed.
Turn off the heat, and add in spinach, chopped cilantro, and lime juice.
Serve on cooked rice noodles or steamed rice. Garnish with a few cilantro leaves, fresh bean sprouts, and chopped cashews or peanuts if desired.
Watch The Marilyn Denis Show
Daily at 10am ET on CTV
Thai-style chickpea green curry
By Shahir Massoud
Thai-inspired vegetable curry
By Christine Cushing
By Spencer Watts
Creamy paneer and veg curry
By Jamie Oliver
Red curried vegetables
By Rodney Bowers
Red Thai chicken curry
By Jerome Robinson