Vegetable Coconut Curry

Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Servings: 4
  • 2 tbsp Filippo Berio Olive Oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp minced fresh ginger
  • 3 carrots, peeled and sliced thinly
  • 3 potatoes, peeled and chopped
  • 2 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 2 tbsp Thai green curry paste
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp soy sauce
  • 1 tbsp Filippo Berio White Wine Vinegar
  • 4 cups cooked Thai sticky rice
  • Fresh cilantro leaves
      • Heat oil in saucepan set over medium heat; sauté onion, garlic and ginger for about 3 minutes or until fragrant and softened. Add carrots and potatoes; sauté for about 2 minutes or until well combined.
      • Stir in broth, coconut milk and curry paste; bring to boil. Reduce heat and simmer for 20 to 25 minutes or until carrots and potatoes are tender. Stir in chopped cilantro, soy sauce and vinegar. Serve with rice. Garnish with cilantro leaves.


      Tip: Make this dish gluten free by omitting or replacing the soy sauce!




    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Indian

    Product: Olive Oil

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