Thai Sauce & Veggies

INGREDIENTS:

• 2 Tbsp coconut or grape seed oil

• 1 medium sized red onion, diced

• 1 clove garlic, minced or finely chopped

• 1 thumb nail ginger, minced

• 2 -3 Tbsp Thai Kitchen red curry paste

• 1 -2 Tbsp smooth peanut or almond butter (optional)

• 1 bunch of fresh asparagus, end of stems cup off and cut into pieces of three

• 1/2 cup sliced mushrooms

• 1 cup of broccoli shoots (long stemmed broccoli)

• 1 cup frozen peas

• 1/2 cup diced cooked potato or sweet potato

• 3/4-1 can low fat Native Forest canned coconut milk (BPA Free)

• Himalayan salt and coarsely ground black pepper to taste

METHOD:

1. Heat the oil and add the red onion, ginger and garlic

2. Lightly sauté for 2 minutes

3. Add the Thai Kitchen red curry paste and peanut/almond butter

4. Stir through

5. Stir in the coconut milk until you have the correct consistency

6. Turn down heat and simmer until veggies are tender

7. Season with black pepper and salt to taste

8. Serve on a bed of quinoa or wild rice with a fresh garden salad