Coconut Curry with Vegetables

Name: Coconut Curry with Vegetables Recipe
Yield: 4
Ingredients: 7 ounces Coconut milk; 7 ounces Evaported Skim Milk; 1 Tbsp Soy Sauce; 1.5 inch slice ginger root peeled and shredded; 6-8 kaffir lime leaves ( or zest from 1 Lime); 4 cups chopped assorted vegetables: zucchini cauliflower broccoli or carrots; 4 cups cooked white rice or noodles; 10 Fresh Basil Leaves; 1-4 tbsp jalapeno and cilantro

Number of Servings: 4

Ingredients

7 ounces Coconut milk7 ounces Evaported Skim Milk1 Tbsp Soy Sauce1.5 inch slice ginger root, peeled and shredded6-8 kaffir lime leaves ( or zest from 1 Lime)4 cups chopped assorted vegetables: zucchini, cauliflower, broccoli, or carrots4 cups cooked white rice, or noodles10 Fresh Basil Leaves1-4 tbsp jalapeno and cilantro

Directions

in a wok or large frying pan, bring the jalapeno peppers, cilantro, coconut milk, and evaporated skim milk to a simmer. Stir in soy sauce, ginger root, lime leaves (lime zest) and vegetables, allow to simmer until vegetables are tender, about 5-10 minutes. Remove and discard lime leaves. Serve over rice or noodles. Use Basil as garnish.

Number of Servings: 4

Recipe submitted by SparkPeople user SKYLARK15.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 333.0
Total Fat: 9.7 g
Cholesterol: 0.9 mg
Sodium: 321.5 mg
Total Carbs: 57.1 g
Dietary Fiber: 5.0 g
Protein: 5.9 g

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