Spice up your dinner routine with this aromatic and flavorful Thai Red Curry! Packed with a medley of veggies, young Thai coconut meat, and a perfect blend of coconut milk, coconut aminos, and coconut nectar, this curry is a symphony of Thai-inspired goodness. Easy to make and even easier to enjoy, it's the ideal dish for those who crave a balance of heat and sweetness in every bite.
Ingredients
½ cup sliced eggplant (Thai eggplants or any kind you can find)
⅛ cup sweet basil (6-7 leaves or as much as you want)
½ cup champignon mushrooms
½ cup Copra's young Thai coconut meat
2 kaffir lime leaves
1 sliced red chili pepper
¼ cup vegetarian red curry paste
⅛ cup Copra's organic coconut nectar
⅛ cup coconut aminos
1 cup coconut milk
1 cup water
Instructions
Step 1. In a medium size pot add the coconut milk, cook it in high heat for about 5 minutes constantly stirring. Once most of the water has evaporated lower the heat.
Step 2. To the coconut milk, add the coconut meat, mushrooms, eggplant. Combine.
Step 3. Add water, coconut aminos, and coconut nectar. Adjust the seasoning to your taste.
Step 4. Once the veggies have softened, add torn kaffir and sweet basil leave into the pot. Combine, then turn off the heat.
Step 5. Remove from heat and garnish on top with sliced red chili and sweet basil.
