Spicy Coconut Curry With Peppers, Pak Choi And Tomatoes Recipe

Name: Spicy Coconut Curry With Peppers, Pak Choi And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup coconut cream; 1 tomato; 1 green pepper; 3 cups pak choi; 1/2 onion; 2 tablespoons chilli paste; 2 tablespoons chutney green; 2 teaspoons sugar; 1 teaspoon coconut oil; 1 cup water

Servings: persons

1
Chop up the tomatoes, pak choi, onion, and peppers into bite sized portions.
2
In a wok, heat the oil and saute the onions.
3
Add the chilli paste and green chutney paste.
4
Add the coconut cream and the water after a couple of minutes and see that no lumps are formed.
5
Let it simmer away for 15-20 minutes.
6
Have a taste test - if its too hot, add sugar to temper it down.
7
Add the chopped veggies and turn off the gas.
8
Let the veggies soak in the curry for 5-10 minutes.
9
Serve with plain boiled rice.

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup coconut cream, 1 tomato, 1 green pepper, 3 cups pak choi, and more.

Yes, Spicy Coconut Curry With Peppers, Pak Choi And Tomatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Coconut Curry With Peppers, Pak Choi And Tomatoes

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