Velvety Thai Red Curry Ravioli in Coconut Broth
A delightful and comforting dish featuring creamy coconut broth infused with Thai spices, perfect for family dinners or weekend indulgence.
Ingredients
For the Broth
- 1 tablespoon vegetable oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- to taste Salt
For the Ravioli
- 1 package Ravioli (fresh or frozen)
For Garnish and Serving
- to taste Fresh cilantro For garnish
- 1 Lime wedges For serving
Instructions
Preparation
- Heat the vegetable oil in a large pot over medium heat until it shimmers.
- Add the shallot, garlic, and ginger to the pot. Sauté for 3 to 4 minutes until softened.
- Stir in the Thai red curry paste and let it cook for an additional minute.
- Pour in the coconut milk and vegetable broth, stirring well. Allow to simmer gently.
- Season with salt to taste.
- Gently add the ravioli and cook according to package instructions, about 4 to 5 minutes.
- Ladle the ravioli and broth into bowls, garnish with cilantro and a squeeze of lime juice.
Notes
For extra flavor, add vegetables like bell peppers or spinach to the broth. Leftovers can be stored for up to 3 days in the fridge or frozen for up to 2 months.