The Secret Ingredient (Coconut): Veggie Red Coconut Curry

Name: The Secret Ingredient (Coconut): Veggie Red Coconut Curry
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 227 grams broccoli florets; 765 grams coconut milk; 2 carrots, cut as thinly as possible on an angle; 170 grams green beans, trimmed; 4 servings Kosher salt; 1 lime, quartered; 1 red pepper, in strips; 2 Tbsps Thai red curry paste; 340 grams yam, peeled, in a half-inch dice

The recipe The Secret Ingredient (Coconut): Veggie Red Coconut Curry could satisfy your Indian craving in approximately 15 minutes. One serving contains 608 calories, 9g of protein, and 47g of fat. This recipe serves 4. This recipe covers 31% of your daily requirements of vitamins and minerals. Head to the store and pick up beans, yam, lime, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and whole 30 diet.

Instructions

Bring a large stockpot of water to boil. Salt the water. Set a timer to 10 minutes.

Ingredients you will need

Water

Salt

Equipment you will use

Pot

Kitchen Timer

Add the yams. After 5 minutes, add the green beans. When there are 3 1/2 minutes left, add the broccoli. When there are 2 minutes left, add the red pepper and carrots. When the timer goes off, drain the vegetables into a large colander.

Ingredients you will need

Green Beans

Red Pepper

Vegetable

Broccoli

Carrot

Yam

Equipment you will use

Colander

Kitchen Timer

Return the stockpot to the stove over medium heat.

Equipment you will use

Pot

Stove

Add the coconut milk and Thai curry paste (the more curry paste, the more flavor and spice), and whisk to combine. Taste, and season with salt. Once the coconut milk is hot, add the vegetables, and allow them to simmer in the curry for 1 to 2 minutes.

Ingredients you will need

Coconut Milk

Curry Paste

Vegetable

Curry Powder

Salt

Equipment you will use

Whisk

Serve over rice.

Ingredients you will need

Rice

Equipment

Ingredients

Servings:

227grams

broccoli florets 765grams

coconut milk 2

carrots, cut as thinly as possible on an angle 170grams

green beans, trimmed 4servings

Kosher salt 1

lime, quartered 1

red pepper, in strips 2Tbsps

Thai red curry paste 340grams

yam, peeled, in a half-inch dice

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian can be paired with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Nikolaihof Hefeabzug Gruner Veltliner with a 4.3 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.