Friday, August 15, 2008

Coconut Curry Stir Fry Recipe

1 onion
curry powder or paste
1 can coconut milk
fresh cut veggies --> suggestions:
carrots, sliced
celery, sliced
bok choy, sliced
kale, sliced
red pepper, cut
snow peas
bean sprouts
zucchini, sliced
(other options could include mini corn and mushrooms) -- use whatever you like and have!

Heat the coconut milk in a pan and add the curry (pud lid on for 2-3 minutes). Let the curry heat to release the flavour. Then add the onions & garlic and allow them to soften.

Add the vegetables starting with carrots as they take longest to cook. Cook until desired consistency is accomplished.

Serve on a bed of rice - we love basmati.

Protein options: you can add nuts, tofu or black beans/chick peas (or meat) to this. It is a family favourite - very tastey!

1 comment:

Nancy said...

Yum Yum!! Wow this was awesome! I love the subtle flavour the coconut milk gives it!