Red Curry with Rice

My husband and I are huge Thai food fans and love going to Thai restaurants for a warming dinner.  But when I made Red Curry at home (my favorite Thai food), he praised it for being tastier than the curry at our favorite Thai restaurant!  And since Red Curry takes only 30 minutes to make, it’s faster than eating out.  Tastier, faster, cheaper, and healthier… that’s a win-win.  Makes great leftovers too!  Serves 6-8

What (your ingredients):

2 tablespoons avocado oil

1 small red onion, diced

2 tablespoons curry powder

¼ teaspoon turmeric

3 bell peppers, diced

1 13.5 ounce can lite coconut milk

1 13.5 ounce can full fat coconut milk

2 13.5 ounce cans crushed San Marzano tomatoes

1 tablespoon ginger, freshly grated

1 teaspoon salt

½ teaspoon pepper

½ teaspoon sugar

1 small can water chestnuts

1 small can baby corn

Serving: cooked rice

How (your directions):

Heat oil over medium heat to a large Dutch oven and add diced red onion.  Sauté for 3-4 minutes.  Add curry powder and turmeric and stir for 1 minute.

Add diced peppers, coconut milk (lite and full fat), crushed tomatoes, ginger, salt, pepper, and sugar.

Bring to a boil, then turn heat to low, cover, and simmer for 20 minutes.

Add water chestnuts and baby corn.

Serve hot over rice and enjoy!

Why (the science):  Curry dishes have incredible anti-inflammatory powers due to those bright orange spices.  Black pepper allows curcumin, the anti-inflammatory agent in turmeric, to be 200 times more bioavailable to our system!