Directions 7 steps | 30 Minutes
In a blender, blend the coconut milk, coconut sugar and red bell peppers until smooth. Set aside.
In a large sauté pan over medium-high heat, heat the high-heat oil.
Add the bok choy, onions, zucchini, snow peas, bamboo shoots and green beans. Sauté until cooked through and carmelized.
Add the garlic, ginger, galangal root, dried chilies and lemongrass. Stir to combine.
Stir in the reserved coconut milk blend.
Add the cilantro, basil, lime juice and zest, mint, Kaffir lime leaves, coconut aminos, smoked paprika, curry powder, turmeric, coriander and black pepper. Taste and add the salt if needed.
Serve the Thai red curry over rice, quinoa or your favorite gluten-free option. Garnish with hemp seeds, fresh basil and cilantro. Enjoy!
Fresh sliced mangoes and toasted coconut can be served over the curry as optional toppings.