Coconut Curry
Yield: 3-4 servings
Total time: 30 minutes
Ingredients
1 tablespoon oil
1 bag frozen sweet potatoes
1 13.5 oz can of coconut milk
½ cup of chicken broth
2 shallots, thinly sliced
4-5 tablespoons curry paste
1 garlic clove, minced
3-4 cups spinach
1 cup chopped peanuts
Salt to taste
Cilantro as garnish (optional)
Cooking Instructions
1. Heat oil over medium high heat. Add the shallots and stir fry until soft and fragrant (3-4 minutes). Add sweet potatoes and stir to coat with oil.
2. Add curry paste and stir until well-combined.
3. Add the coconut milk and broth and let it simmer over low heat for 10-15 minutes until thickened. At this time, add some salt (2-3 tsp).
4. Stir in spinach until wilted. Salt if needed.
5. Serve over preferred protein source and rice topped with peanuts and cilantro mixture.
