Red Curry
Ingredients:
1 head of broccoli florets, steamed
3/4 red pepper, thinly sliced and steamed
1 can of bamboo shoots, thinly sliced and steamed
2 tablespoons red curry paste
1/4 cup coconut cream
1 3/4 cups coconut milk (canned, not carton)
1 tablespoon palm sugar or brown sugar
2 heaping tablespoons lime zest
Directions:
In a large saucepan, simmer the coconut cream over medium heat for approximately five minutes, or until the cream separates and a layer of oil forms on the surface. Stir the cream only if it starts to brown around the edges.
Add the curry paste; stir until well combined.
Add the coconut milk and palm sugar (or brown sugar); simmer over medium heat for another five minutes.
Add the steamed vegetables and lime zest; mix well.
Serve over brown rice or udon noodles.
1 head of broccoli florets, steamed
3/4 red pepper, thinly sliced and steamed
1 can of bamboo shoots, thinly sliced and steamed
2 tablespoons red curry paste
1/4 cup coconut cream
1 3/4 cups coconut milk (canned, not carton)
1 tablespoon palm sugar or brown sugar
2 heaping tablespoons lime zest
Directions:
In a large saucepan, simmer the coconut cream over medium heat for approximately five minutes, or until the cream separates and a layer of oil forms on the surface. Stir the cream only if it starts to brown around the edges.
Add the curry paste; stir until well combined.
Add the coconut milk and palm sugar (or brown sugar); simmer over medium heat for another five minutes.
Add the steamed vegetables and lime zest; mix well.
Serve over brown rice or udon noodles.