I love Thai food! My favorite thing to order are their soups so I knew I had to try and recreate them, just in time for the rainy days ahead.
Ingredients
2 tbsp coconut oil
3 heads of small baby bok choy, cut in half 3 carrots chopped in 1 inch slices
1 whole onion chopped
2 small zucchinis chopped in 1 inch slices
1 can full fat coconut milk
3 tbsp Thai Kitchen red curry paste or other similar curry paste
Protein of choice – I love adding in the langostino tails from Trader Joe’s
Directions
In a deep skillet, heat coconut oil on medium heat. Add onions and carrots and cook for 7-10 minutes, until slightly soft. Add in zucchini and cook for another 5 minutes. Add in the bok choy, cover and cook for 10 minutes until wilted.
In a small saucepan warm coconut milk and curry paste on medium heat, allowing for a gentle simmer and stirring occasionally.Pour curry sauce over vegetables. Stir to coat and heat through.
If you are adding in a protein, cook protein of choice in a skillet. When fully cooked add to the skillet with the vegetables and curry sauce.
