THAI-RED CURRY AND RICE

(Low-FODMAP, Gluten-free, Vegan)

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SERVES: 4-6 READY IN: 20 MINUTES DIFFICULTY: 4/10

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INGREDIENTS:

1 cup white onion, chopped

1 cup red bell pepper, thinly sliced

1 cup carrot, chopped

½ cup brocoli florets

½ cup bok choy

1 tbsp finely grated fresh ginger

2 garlic cloves, minced

3 tbsp red curry paste

1 tbsp spring onions/cilantro, garnish

1 can regular coconut milk

1 tbsp gluten-free tamari or soy sauce

1 tbsp rice vinegar or fresh lime juice

1 ½ tsp brown sugar/coconut sugar

1 tablespoon coconut oil

Salt to taste

1 cups rice of choice, rinsed

METHOD:

1. Cook the rice according to the instructions and set aside.

2. Heat a large deep skillet on medium-high, add oil, onion and stir for 20 seconds, add minced ginger & garlic, stir for 20 more seconds. Now add carrots, bok choy, broccoli, bell pepper and stir for 1 minute.

3. Add red curry paste, toss well to coat the vegetables, add gluten free soy sauce, rice vinegar, coconut sugar, salt and toss well.

4. Now add the coconut milk and stir gently. Turn down the heat and simmer until carrots are cooked and turn off the heat. Sprinkle spring onions and serve hot with a bed of cooked rice.

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