Spicy Coconut Curry With Peppers, Pak Choi and Tomatoes
Spicy Coconut Curry With Peppers, Pak Choi and Tomatoes might be a good recipe to expand your hor d'oeuvre recipe box. Watching your figure? This gluten free and dairy free recipe has 497 calories, 8g of protein, and 45g of fat per serving. For $2.
Kochzeit
45 min
Portionen
2
Zutaten
10
Nährwerte
pro Portion497 kcal
Kalorien
8 g
Eiweiß
45 g
Fett
24 g
Kohlenhydrate
Zubereitung
- 1
Chop up the tomatoes, pak choi, onion, and peppers into bite sized portions.
- 2
In a wok, heat the oil and saute the onions.
- 3
Add the chilli paste and green chutney paste.
- 4
Add the coconut cream and the water after a couple of minutes and see that no lumps are formed.
- 5
Let it simmer away for 15-20 minutes.
- 6
Have a taste test - if its too hot, add sugar to temper it down.
- 7
Add the chopped veggies and turn off the gas.
- 8
Let the veggies soak in the curry for 5-10 minutes.
- 9
Serve with plain boiled rice.
- 10
Pix at http://rawgirlinmumbai.blogspot.com/2011/01/curious-about-curry.html
