Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 TBSP Coconut oil2 TBSP Fish Sauce3-4 cans Coconut Milk2-3 pounds Chicken, Beef, or Pork1/2-1 head Broccoli (cauliflower)3 cloves Garlic minces1/2 sliced Onion2 TBSP to one container Thai and True Curry paste (yellow, red, green, Massaman, Panang)Basil leavesKaffir Lime leaves
In large wok or skillet, melt coconut oil and add fish sauce
Add thinly sliced meat to cook and mix with oil and sauce
In separate bowl, mix together coconut milk and curry. You can taste it to see if you need to add more curry paste. Set aside.
Add garlic, onions and vegetables to wok/skillet to cook for a few minutes.
Add coconut milk mixture, bring to boiling.
Reduce heat and simmer for about 10-15 minutes to let flavors blend.
Add basil and kaffir lime leaves shortly before serving.
With enough vegetables, you won't need rice.
Serving Size: Makes 6 large (1.5-2 cup) servings
Number of Servings: 6
Recipe submitted by SparkPeople user EMTBILLRN.
Add thinly sliced meat to cook and mix with oil and sauce
In separate bowl, mix together coconut milk and curry. You can taste it to see if you need to add more curry paste. Set aside.
Add garlic, onions and vegetables to wok/skillet to cook for a few minutes.
Add coconut milk mixture, bring to boiling.
Reduce heat and simmer for about 10-15 minutes to let flavors blend.
Add basil and kaffir lime leaves shortly before serving.
With enough vegetables, you won't need rice.
Serving Size: Makes 6 large (1.5-2 cup) servings
Number of Servings: 6
Recipe submitted by SparkPeople user EMTBILLRN.
Nutritional Info Amount Per Serving
- Calories: 458.9
- Total Fat: 30.8 g
- Cholesterol: 91.3 mg
- Sodium: 592.9 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 1.7 g
- Protein: 40.6 g
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