Ingredients
- 1 tablespoon canola oil
6 large carrots, peeled, 4 thickly sliced, 2 cut into fine matchsticks
2 thin slices peeled fresh ginger
1 medium white onion, finely chopped
4 cups chicken stock or canned low-sodium broth
2 cups water
1/3 cup unsweetened coconut milk
3/4 teaspoon red curry paste (see Notes)
1 scallion, cut into matchsticks
1 tablespoon cilantro leaves
1 tablespoon finely chopped basil
Description
Heat The Oil In A Large Saucepan. Add The Sliced Carrots And Ginger And Cook Over Moderately High Heat, Stirring, Until The Carrots Are Crisp-tender And Lightly Browned, 6 To 7 Minutes. Add The Onion And Cook Until Softened But Not Browned, About 2 Minute
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