Coconut Curry


Coconut Curry

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March 29, 2017

Coconut Curry


Olive oil

1 yellow onion

4-6 smaller potatoes cubed

1 large gold beet, peeled and cubed.

2-3 medium carrots, julienned

1 bunch tatsoi (or 1 bag of spinach) chopped

2-3 cloves of garlic

1 14 oz can coconut milk

1-2 tblsp curry paste (red or green)

1-2 tblsp fish sauce or soy sauce

2 tblsp brown sugar or maple syrup


1Heat a pot with 3 inches of water in it to boiling. Boil the cubed potatoes and beets. Cook about 10 minutes to a point where they are cooked but still firm.

2 Then saute onion in olive oil until translucent, add julienned carrots and the cooked potatoes and beets.

3 Cook 2-3 minutes then add the chopped tatsoi and garlic.

4 Pour in can of coconut milk and add the curry paste in desired amount.

5 Add fish sauce or soy sauce and brown sugar or syrup, simmer for 10 minutes or so.

6 Serve over rice.

7 You can also add cooked shredded chicken or pork when you add the tatsoi.