VEGETABLE RED COCONUT CURRY

1 cup Broccoli Florets
1 large handful of spinach
2 Tbsp Coconut Oil
1/4 medium onion chopped
11/2 tsp finely chopped garlic
1 tsp finely chopped ginger
2 tsp Fish Sauce
2 tsp Soy Sauce
1 Tbsp Red Curry Paste
1/2 cup Coconut Cream
Coriander for garnish
Optional: Capsicum for garnish
1. In a saucepan on a medium to high heat, add the coconut oil
2. Once the oil is heated add the chopped onion and cook until semi-translucent, about 5 minutes
3. Add the garlic and slightly brown, before turning the heat down to a low-medium
4. Ass the broccoli and stir well to mix the flavours
5. Push the broccoli mix to the side of the pan to allow room to cook the curry paste. Add the curry paste and slightly fry until the flavours are released
6. Mix well and add the spinach leaves, allow to wilt (approx. 30 seconds)
7. Add the coconut cream and mix well
8. Add the fish sauce, soy sauce and ginger and simmer for 5-10 minutes, until at a consistency you like. The sauce will thicken the longer it cooks
9. Serve in bowls, garnished with some coriander

 

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