I love food that is colorful!
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Ingredients
- 1 t coconut oil
- 4 T red curry paste
- 1 clove garlic minced
- 1 lb veggies chopped
- 6 oz coconut milk
- 2 t fish sauce (nam pla)
- 1/4 c cilantro chopped
- 1/4 c cashews chopped
- rice rice, quinoa, rice noodles, etc.
Ingredients
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Instructions
- In a wok or skillet of your choice, heat oil and cook curry paste for four to five minutes.
- Add larger, more hardy vegetables like broccoli, cauliflower, zucchini, large carrots pieces for three to four minutes.
- Add rest of veggies such as snow peas, peppers, carrots, bean sprouts, bok choy, cabbage, or like veggies. Cook for three to four minutes.
- Add coconut milk and fish sauce. Mix well and cook for another minute or so for the flavors to infuse.
- Serve by itself or with rice, quinoa, rice noodles or something to carry the flavor. Top with cilantro and maybe some cashews for textural differences.
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