Thai Vegetable Curry

One of my all time favorites to make and it is better the next day! Packed with flavor and pairs amazingly with coconut batsmati rice and a glass of Sauvignon Blanc. Yum! -L

Ingredients

1 large red onion
1.5 cups of chopped Shiitake Mushrooms
4-5 peeled and chopped carrots
1 cup of chopped sweet potatoes
1 cup of purple potatoes
1 cup of peas
6 small to medium sticks of lemon grass (you really cant have to much unless you are dicing the,-leave whole)
6 dried kaffir lime leaves
1 TBS of thick pieces of ginger
3 cans of full fat coconut milk
1 jar of red Thai curry paste ( about ¼ cup)
2 TBS of Sweet red chili paste
1.5 TBS of turmeric
1 teaspoon of ground ginger
2 cups of vegetable broth (low sodium)
*Can add 1 lbs of peeled and deveined shrimp for pescatarians

Instructions

1. 1. Heat olive oil in large saute pan then add onions, mushrooms, turmeric, curry paste, chili paste, lemon grass, all ginger, and 2 TBS of water to pan and saute for 3-5 minutes until onions and mushrooms are soft.
   2. Add the rest of the ingredient except for the peas  (and shrimp*)
   3. Bring to boil on high heat, then turn down to low and let it simmer for 20 minutes or until potatoes and carrots are soft.
   4. Add peas (and shrimp*) and cook for 3-5 minutes (until shrimp are pink*)
   5. Plate on top of coconut batsmati rice, top with a squeeze of fresh lime and cilantro, and enjoy!
   6. Let cool before eating.