INGREDIENTS
1 tsp
Oil
2 tbsp
Thai red curry paste
1
inch piece Ginger, peeled
1
small Onion, roughly diced
8
large Carrots, peeled and roughly diced
2 cups
Water or Vegetable Broth ((I prefer water))
Salt
2 tbsp
Peanut Butter
Noodles, roasted peanuts and lime juice for topping