Thai Red Curry

Prepare the rice according to the package instructions.

• ½ cup Jasmine rice

Cut the pepper into strips and the carrot into rings and chop the garlic. Put the peppers in a bowl, the carrots into a second bowl and garlic into a third one.

• 1 Bell pepper, yellow (~ 4.9 oz)
• ½ Carrot (~ 1.7 oz)
• 1 Garlic clove (~ 0.1 oz)

Heat the coconut oil in a pot on medium heat. Add the curry paste and roast it for 2 minutes. Add the garlic and water and let simmer for 5 minutes.

• 1 Tbsp Coconut oil
• 2 tsp Curry paste, red
• 3 ⁠½ Tbsp Water

Add the coconut milk and water and bring to a boil. Add the carrots, sugar snap peas and baby corn and let simmer for 2 minutes.

• 2.8 oz Sugar snap peas
• 3.5 oz Baby Corn, canned
• 2⁄3 cup Coconut milk
• 2⁄3 cup Water

Add the soy sauce, pepper, thai basil, agave syrup and let cook for 1 more minute and serve with the rice.

• 2 tsp Soy sauce, light
• 3 leaves of Thai basil (~ 0.1 oz)
• 1 tsp Agave syrup

Enjoy your meal!