HOW 30-MINUTE SUMMER VEGETABLE RED CURRY
INGREDIENTS
- 3 tablespoons coconut oìl
- 1 large carrot chopped
- 1 Yukon Gold potato chopped
- 1 red bell pepper chopped
- 1 tablespoon fresh gìnger peeled and grated
- 3 cloves garlìc mìnced
- 1 medìum zucchìnì squash chopped
- 1 medìum yellow squash chopped
- 1 14-ounce can full-fat coconut mìlk
- ¼ cup red curry paste
- sea salt
- Cooked brown rìce for servìng
INSTRUCTIONS
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