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    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.

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