Red Thai Curry

Red Thai Curry

1 tablespoon extra virgin olive oil
1 small onion, diced1 tablespoon ginger, chopped
3 cloves garlic, minced
½ cup chopped carrot
3 tablespoons red curry paste
1 14-oz can of coconut milk (light or regular is fine)
1 cup water
1 tablespoon honey
1 tablespoon rice wine vinegar
1 tablespoon soy sauce (I used gluten-free tamari)
1 ½ cups frozen chopped spinach 
2 cups of protein (chopped chicken, shrimp, cubed tofu, or chickpeas would all work great)
Cooked rice, cauliflower rice, or noodles

In a stockpot, heat the oil over medium heat.  Let it warm up for a minute, then add the onion, ginger, garlic, and carrot.  Saute for 3-4 minutes or until the carrots soften a bit.

Add the curry paste, and stir a bit to coat the veg.  Next, add the coconut milk and stir well to combine.  Add the water, and stir a bit.

In a small bowl combine the honey, vinegar, and soy sauce.  Add to the stockpot and then add the spinach.  Stir a bit, cover, and reduce to a simmer, cooking for 5 minutes.

Remove the lid, and add your desired protein (leftover chicken or turkey work great for this), or you can add shrimp, tofu, or chickpeas.  If your protein is not yet cooked, make sure you let the sauce simmer until it is cooked through.

Serve over rice, cauliflower rice, or noodles.

Serves 4.