A delicious and easy coconut curry that can be made vegan or with meat. Perfect for those that like a little kick.
For this recipe I used shrimp, but it can be made with any protein including tofu or seitan. Add as many or as little veggies as you would like.
1 tsp red pepper flakes or more if you like it spicy
1 tsp salt
1 tsp sugar
1/2 tsp pepper
6 tbs veggie or low sodium chicken broth
1 cup coconut milk
3 cloves garlic
1 tbs fresh grated ginger
2 tsp curry powder
2 tbs oil
1 lbs large shrimp I used the 21-30 count variety
Or cubed tofu
Or cut up steak
Or cut up chicken
1/2 lbs assorted veggies like peapods, julienned carrots, bok choy, sprouts and lemongrass.
Heat oil, garlic, ginger and curry powder in a wok over medium high until fragrant.
Combine all of the sauce ingredients together in a separate bowl.
If cooking shrimp from a raw state and them now. Cook for 2 minutes. Add sauce and vegetables. If using beef or chicken cook until no longer pink before adding veggies. If using tofu I recommend dicing the tofu ahead of time and lightly Panfrying in soy sauce till crispy.
Bring all ingredients to a simmer and serve immediately over brown or white rice.