Thai Vegetable Curry
Get step by step directions to make this Thai Vegetable Curry recipe from Neilson Dairy.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.neilsondairy.com.
Cooking tools:
- Pan
- Stove
- Mixing spoon
- Measuring cup
- Chef's knife
- Cutting board
- Pot
- Ladle
- Serving bowl
- Plate
- Spoon
Ingredients
- 60 ml (1/4 cup) coconut oil
- 5 ml (1 tsp.) fresh ginger, minced
- 1 garlic clove, minced
- 1 onion, cut into thin strips
- 30 ml (2 tbsp.) flour
- 30 ml (2 tbsp.) red curry paste
- 500 ml (2 cups) Neilson 2% lactose free milk
- 2 carrots, peeled and sliced on an angle
- 1 red pepper, seeded and sliced into thin strips
- 1 Chinese eggplant, sliced
- ½ cauliflower, broken into florets
- 500 ml (2 cups) spinach (or bok choy leaves)
- Thai basil, for garnish
- Jasmine rice, basmati rice, or rice noodles
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