Mmmmm curry. Oh so exquisite with its rich flavor and delectable aroma. It livens up any simple dish and provides far more health benefits than your average ketchup or BBQ sauce. This Thai Lime Red Curry sauce is coconut milk and vegetable broth based. Coconut milk is contains a whole list of nutrients including vitamins C, E and B, and iron. It’s also rich in antioxidants and Lauric acid, which contributes to lowering the risk of heart disease along with containing anti-fungul, anti-bacterial properties. Even more exciting, the ginger root, turmeric, and garlic all provide their own impressive list of health benefits along with some spectacular flavor, proving that nutrient-dense, whole plant foods have it all.
THAI LIME RED CURRY SAUCE
Makes 4-6 servings
- 1 cup vegetable broth + 2 Tbsp. vegetable broth (reserve for red curry paste and cornstarch)
- 4 Tbsp. red curry paste (Thai Kitchen is a great brand – available at Whole Foods)
- Juice from 1 large lime or 2 small limes
- 1/2 onion, diced
- 3-4 Tbsp. ginger root, peeled and finely minced
- 2 cloves garlic, crushed and minced
- 1 Tbsp. turmeric root, peeled and finely minced
- 1 15oz. can light coconut milk
- 1 Tbsp. maple syrup, agave nectar or coconut sugar
- 1 Tbsp. tamari sauce
- 1-2 Tbsp. arrowroot or cornstarch*
- Cayenne pepper or red pepper flakes, to taste
- In a small bowl, whisk together 1 Tbsp. vegetable broth, red curry paste, and lime juice. Set aside.
- In a large saucepan, sauté onion over medium heat and cook until lightly browned and tender.
- Add ginger root, garlic and turmeric. Cook for ~1 min.
- Add 1 cup vegetable broth, light coconut milk, sweetener of choice, and tamari. Simmer over low-medium heat for ~5 min.
- Combine curry paste mixture in with the large pot and continue to simmer on low.
- In a separate dish, whisk together 1 Tbsp. arrowroot powder + 1 Tbsp. vegetable broth, and add to curry sauce.
- Simmer the sauce for another couple minutes. To thicken, add another mixture of 1 Tbsp. arrowroot powder + 1 Tbsp. vegetable broth.
- Adjust seasonings by adding more lime juice, spices, etc.
- Remove from heat and let set for a couple minutes before serving.
- I added this sauce to seared tofu, brown jasmine and forbidden rice, wilted collard greens, and a smidgen of Sriracha. You can also enjoy this over chickpeas, lentils, or a big ol’ pile of sautéed veggies.
To your health!
Gumsaba Outdoor Fitness Class schedule Thursday 4/9/15
5:30AM Sunrise Danville Womens only class – Coach Briana – Med Ball Madness
5:30AM Sunrise Danville Mens only class – Coach Joel – Med Ball Madness
6AM Sunup Lafayette Co-Ed class – Coach Jentry – Circuit Work
9AM Sunshine Walnut Creek Womens class – Coach Briana – Med Ball Madness
9:35AM Rose Court Co-ED – Coach Michelle – (private class) Partner Obstacle Course
11:00AM Cytosport HIIT Training – Coach Briana (private class)
12:00PM Cytosport Power Yoga – Coach Jentry (private class)