Spicy Thai Coconut Curry

Spice it up with this simple yet super flavorful curry recipe.  Coconut adds a soft flavor to the broth while supplying lots of vitamin C, B6, iron, and magnesium.  Ginger lends a citrus note and detoxifying benefits.  While peas provide protein and fiber.

Ingredients:

• 12 oz. light coconut milk
• 12 oz. coconut cream
• 2 cups vegetable broth
• ¼ cup Thai red curry paste
• 1–2 tbsp. powdered ginger
• 4 cloves garlic, minced
• 1/4 yellow onion, diced
• 2–3 stalks lemon grass, diced
• 1 large red bell pepper, cut into strips
• 6 large carrots, diced
• 24-oz. bag frozen peas
• 1 lb. firm tofu, pressed and cut into cubes
• 12–15 fresh basil leaves, torn
• Sriracha sauce, to taste
• ½ cup rice noodles (optional)
• 1 cup sea vegetables (optional)

Directions:

1. Combine the coconut milk, coconut cream, and broth in a large pot over medium heat.
2. Stir in the curry paste, ginger, garlic, and onion. Bring to a boil.
3. Reduce to a simmer and add the remaining ingredients.
4. Serve with steamed rice or as a soup.