Coconut Thai Curry For One

Coconut Thai Curry For One is the perfect single serving dish to make when you want to treat yourself to a gourmet meal at home. For this exotic tasting recipe, a tasty mix of vegetables are simmered in a spicy, and creamy  curry sauce until the flavors are perfectly melded and delightful. The vegetable curry tastes wonderfully complex but thanks to ingredients like lemongrass and kaffir lime, it’s easy to develop a lot of flavor in the sauce without a lot of effort.  There are quite a few specialty Thai ingredients in this dish but the majority are made by Thai Kitchen whose products can be found in the ethnic section of almost any large supermarket. Plus, if you enjoy Thai cuisine, it’s worth having these ingredients on hand.


Coconut Thai Curry For One
Gluten Free
Makes One Serving
Click here for a Printable Version of Recipe





Ingredients--
Roasted Vegetables:
4 ounces butternut squash, peeled, seeds & diced into small cubes (about 3/4 cup once diced)
4 ounces cauliflower, broken into small florets (about 1 cup of florets)
5 ounces eggplant, diced into small cubes (about 1.5 cups once diced)
Salt & Pepper
Curry Sauce:
1 teaspoon virgin coconut oil, room temperature
1 tablespoon Green Curry Paste (or substitute with a store-bought green curry paste)
1/3 cup lite canned coconut milk (like the kind by Thai Kitchen )
1/4 cup unsweetened original almond milk (like the kind by Silk )
3/4 teaspoon fish sauce ( like the kind by Thai Kitchen )
3/4 teaspoon brown sugar
1 kaffir lime leaf (like the kind by Thai Kitchen )
1 stalk lemongrass (like the kind by Thai Kitchen )
1/2 teaspoon dried Thai Basil (like the kind by Thai Kitchen )
1 Serrano pepper, whole with a slit cut in the side (this adds some heat to the dish without being overpowering)
1/4 of a red bell pepper, thinly sliced
1 ounce (approximately 1/4 cup) sliced bamboo shoots (like the kind by Dynasty )
Optional:
Rice, for serving

1. Preheat oven to 450 degrees. Line a baking sheet with aluminum and spray with olive oil spray.

2. Add butternut squash, cauliflower, and eggplant to baking sheet. Spray vegetables with a layer of olive oil spray, then season with salt and pepper, and stir to combine.



3. Roast vegetables 7-8 minutes, or until crisp and golden around the edges. Set aside.



4. Add coconut oil to a medium skillet and heat to medium low. Stir in curry paste and sauté for 2 minutes.



5. Stir in coconut milk, almond milk, and fish sauce. Add brown sugar, lime leaf, lemon grass, basil, and Serrano pepper and stir to combine all ingredients.



6. Raise heat to medium-high and bring sauce to a simmer, stirring occasionally. Add in red bell pepper, bamboo, and roasted vegetables, then stir to combine all ingredients.


7. Reduce heat to low and let curry simmer, stirring occasionally, for 8-10 minutes or until vegetables are heated through and sauce thickens.



8. Remove lemongrass, lime leaf, and Serrano pepper from curry and discard. Scoop curry into serving dish (over rice, if desired) and enjoy!



Nutrition Information--approximately 245 calories per serving (entire recipe)