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Jeez that looks out of the world! π΅βπ«π€€
This sounds so good!
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This is one of my favorite dinners, but beware it is not for the faint of heart - very spicy! (But I love it). You can make it with any combination of vegetables or choice of protein. I love it with kale, edamame, green beans, carrots, mushrooms, bell peppers, zucchini, shallots, or any other kind of vegetables. I prefer this dish with shrimp, but chicken is really good too.
Recipe:
Curry sauce:
1 can 14 ounce coconut milk (I used lite coconut milk)
3-4 spoon fulls of curry paste (I used red and did 4 - made it spicier)
2-3 bunches of basil, cut
1 tsp ginger, diced
1 - 2 cloves of garlic
Optional 1-2 tsp if sriracha
Veggies:
1 shallot, diced
1/2-3/4 packages sliced mushrooms
2 big carrots, cut into thin strips
1 1/2 cup green beans
1 garlic clove
1 1/2 tsp ginger
1 tsp soy sauce
Salt and pepper to taste
Protein:
Shrimp
1 tsp sesame oil
1 garlic clove
1 1/2 tsp ginger
1 tsp soy sauce
1 tsp cumin
Salt and pepper to taste
1 package of brown rice stir fry noodles
Start with avocado oil in a wok. Once hot, add garlic and ginger and let cook for about 1 minute. Add in veggies and sautΓ© for about 7-12 minutes (I like my veggies more well done so I got longer). While sautΓ©ing add in soy sauce, salt and pepper (little sprinkles of each). [should start water for noodles and cook according to instructions]. Once cooked remove from wok and set aside.
Keeping heat on, add sesame oil, ginger, and garlic. Let cook for 1-2 minutes. Add in shrimp to wok, after 2 minutes add soy sauce, cumin, and salt and pepper (optional) and cook until shrimp are done. Take shrimp out and add in curry paste, coconut milk, sriracha, garlic, and ginger. Bring to a boil, then add in veggies, shrimp, basil, and noodles. I like to serve with green onion on top and naan on the side. Enjoy!