Vegetarian Red Coconut Curry
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Vegetarian Red Coconut Curry
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This makes 2 servings of Vegetarian Red Coconut Curry. Each serving comes out to 398 Calories, 40.73g Fats, 7.86g Carbs, and 3.91g Protein.
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Ingredients
- 1 cup broccoli florets
- 1 spinach large handful
- 4 tablespoons coconut oil
- ¼ onion medium
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 2 teaspoons fish sauce spelling likely 'fish sauce'
- 2 teaspoons soy sauce
- 1 tablespoon red curry paste
- ½ cup coconut cream or coconut milk
Instructions
- Chop onions and minced garlic. Add 2 tbsp. Coconut Oil to a pan and bring to medium-high heat.
- Once hot, add onions to the pan and cook until semi-translucent. Then add garlic to the the pan to brown it.
- Turn heat down to medium-low and add broccoli to the pan. Stir everything together well.
- Once broccoli is partially cooked, move vegetables to the side of the pan and add curry paste. Let this cook for 45-60 seconds.
- Add spinach on top of the broccoli and once it begins to wilt, add the coconut cream and the rest of the coconut oil.
- Stir together and add soy sauce, fysh sauce, and ginger. Let simmer for 5-10 minutes, depending on the thickness you want.
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