Recipe: Thai Curry

Ingredients:

• 2 cans coconut milk
• 2 tbsp curry paste
• 2 cups vegetable broth
• 1 carrot shredded
• 2 tablespoons fish sauce (optional)
• 2 limes, zest + juice
• small piece frozen ginger
• 1 handful of bean sprouts
• 2 small eggplants
• 1 red pepper
• 1 bunch cilantro leaves
• 2 cups spinach

Instructions:

Scoop the thick coconut cream from the top of one of the cans of coconut milk into a large soup pot and set over medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.

Add the rest of the liquid from the coconut milk can plus the entire other can of coconut milk. Also add the broth, carrot, fish sauce (optional), lime juice and zest, eggplant and red pepper. Grate the ginger into the pot. Simmer for 20 minutes or so.

Stir in the bean sprouts, spinach and cilantro leaves. Remove from heat and let sit for about 5 minutes. Enjoy :)

*Recipe modified from http://chefmichaelsmith.com/Recipe/thai-coconut-curry-soup/
I love a lot of his recipes!