Thai Red Curry with Kelp
This variation of Thai curry is boosted by a highly nutritious dose of kelp. I developed and photographed this recipe for Atlantic Sea Farms.
THAI RED CURRY
INGREDIENTS
1 Tbsp coconut oil
1 medium onion, diced
1 tsp salt
1 green bell pepper, thinly sliced
4 cloves garlic, minced
1-inch piece fresh ginger, peeled and minced
3 Tbsp Thai red curry paste
1 14-oz. can coconut milk
2-3 cups vegetables (ex: carrots, cauliflower, sweet potato)
¼ cup Atlantic Sea Farms Ready-Cut Kelp
2 tsp lime juice
1/4 cup cilantro, chopped
½ cup toasted cashews
DIRECTIONS
Melt the coconut oil in a large pan over medium heat. Add the onion and cook for 5-6 minutes, stirring occasionally. Add the bell pepper, garlic, ginger, and salt and stir to combine. Cook for an additional minute.
Add the curry paste to the pan and cook for about a minute, stirring to coat the other ingredients. Add in the coconut milk and bring to a simmer. Stir in the vegetables. Simmer, stirring occasionally, for 15-20 minutes until the squash is fork-tender. Add the kelp, remove the pan from the heat and stir in lime juice. Taste and adjust salt and lime juice as necessary. Sprinkle with cilantro and cashews to serve.
