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Curried Carrots
Quick and flavorful sautéed carrots side dish. Coconut oil isn't particularly healthy, but it serves as a flavor component in this recipe. Of course, you could use another oil, though the flavor won't be quite the same.
What you need
- 1 pound carrots, cut into about 1/3 inch to 1/2 inch rounds
- 1 Tablespoon coconut oil
- 1 Tablespoon olive oil
- 1 Tablespoon (or to taste) Thai red curry paste
- 1/2 cup water
- Salt
- Black pepper
- (Optional) Cilantro leaves, lime wedges
How to make it
- Disolve curry paste in water and set aside
- Add oils to a non-stick skillet and heat over medium heat
- When hot, add carrots and 1/2 tsp kosher or sea salt
- Sauté until carrots begin to brown
- Add curry water and black pepper, cover and cook until carrots are just tender
- Remove cover and continue cooking until water has evaporated
You can sprinkle the finished dish with a little cilantro and serve some lime wedges alongside.
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