2 cups broccoli florets
1 large handful of spinach
1 large bell pepper cut into strips or other vegetables of choice (mushroom, carrot, etc)
6 tablespoons coconut oil (or sesame or other oil)
1/2 medium chopped onion
2 teaspoon minced garlic
2 teaspoon minced ginger
1 Tbsp soy sauce
2 tablespoon red curry paste
1 cup coconut coconut milk
Makes 5 servings
1. Add 4 tbsp. coconut oil to a pan and bring to medium-high heat.
2. When the oil is hot, add the onion to the pan and let it sizzle. Allow it to cook for 3-4 minutes to caramelize and become semi-translucent. Once this happens, add the garlic (or ginger garlic paste) to the pan and let it brown slightly. About 30 seconds.
3. Turn the heat to medium-low and add broccoli florets to the pan. Stir everything together well. Let the broccoli take on the flavors of the onion and garlic. This should take about 1-2 minutes.
4. Move everything in your pan to the side and add 1 tbsp. red curry paste. You want this hitting the bottom of the pan so that all of the flavors can be released from the spices.
5. Once your red curry paste starts to smell pungent, mix everything together again. Add bell pepper and stir. Add a large handful of spinach over the top.
6. Once the spinach begins to wilt, add coconut milk and mix together.
7. Stir everything together and then add 2 tbsp. more coconut oil, soy sauce, and minced ginger. Let this simmer for 5-10 minutes, depending on how thick you want the sauce.
Adapted from ruled.me
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