Coconut and Red Curry Rice

to thai for

I know it seems like a lot of ingredients, but it’s really easy.  I promise!

• 2 1/2 cups matchstick carrots
• 1 yellow or white onion
• 1 medium yellow squash
• 1 head of broccoli
• 1 pkg sliced mushrooms
• 4 scallions
• 5 cloves minced garlic
• 1 can light coconut milk
• 1 1/2 tbsp red curry paste
• 2 tbsp brown sugar
• 1 tsp ginger powder
• 1 1/2 tbsp dried basil
• 1/2 tsp dill
• 1/2 cup unsalted cashews
• dash of salt and pepper
• 1/4 cup water
• 2 tsp coconut oil
• Rice (of your choice – I like jasmine for this)

Slice onion and sauté in coconut oil on medium-low heat for 15 minutes, or until soft and slightly caramelized.  Add minced garlic during last 5 minutes.

because you probably don't know what onions look like

While the onion and garlic are cooking, wash veggies, slice and halve squash (like half moons) and cut broccoli into small florets.  Set aside.  In a large pot, mix coconut milk, red curry paste, brown sugar, ginger powder, basil, dill, water, and a dash of salt and pepper and begin cooking over low heat.  While cooking, slice the scallions.

ready, set, simmer

Add vegetables and cashews into sauce, turn heat to medium-low, and let simmer 30-40 minutes.  Cook rice according to directions.  Add scallions on top of curry, serve and enjoy!

Imma gonna eat this up