Servings: 3
Calories: 393kcal
Equipment
Ingredients
- 1 small onion
- 5 cloves garlic minced
- 2 teaspoons ginger grated
- 3 tablespoons red curry paste add more to taste
- 3 cups coconut milk light or regular
- 2 tablespoons soy sauce
- 2 jalapeno peppers diced
- 1 lime juiced
- 1 head broccoli small size (about 2½ cups chopped)
- 1 red bell pepper sliced
- 2 cups spinach or kale chopped
- ¾ cup whole basil leaves Thai basil if you can get it
- 1 tbsp chopped peanuts garnish
- 1 cup cooked rice
Instructions
Prep
- Chop broccoli into bite-sized pieces
- Chop spinach or kale
- dice garlic
- grate ginger
- chop onion
- slice red bell pepper
- dice jalapeno (or other pepper)
Cook
- Add garlic, onions, jalapenos, ginger to pan and cook until onions are soft and brown (3 to 5 minutes).
- Add coconut milk and red curry paste to the pan and mix until curry paste has dissolved.
- Squeeze lemon juice into pan and stir into the mix.
- Add chopped spinach/kale, broccoli and whole basil leaves to the pan and cook until the broccoli softens to your liking (don't overcook or the broccoli will get mushy).
- Garnish with chopped peanuts and a lime wedge.
Nutrition
Serving: 3g | Calories: 393kcal | Carbohydrates: 48g | Protein: 11g | Fat: 17g | Saturated Fat: 14g | Sodium: 925mg | Potassium: 1027mg | Fiber: 9g | Sugar: 8g | Vitamin A: 7171IU | Vitamin C: 260mg | Calcium: 183mg | Iron: 4mg
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