Coconut Curry

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.

About the author

Xza Louise Higgins is the founder of MommyCon, creator of The Mommy Dialogues, and punk rock mom to two year old Atticus in the great city of Chicago, IL. She is incredibly passionate about birth options, human rights, and promoting gentle parenting practices.

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