Coconut Curry
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
1
Heat 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.
Ingredients
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
