Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | coconut oil | 1 | medium (2-1/2\" dia) | white onion, sliced very thinly | 4 | cloves | garlic thinly sliced | 2 | tablespoons | 4 Thai Chilis | 2 | medium (approx 2-3/4 | Red pepper thinly sliced | 1 | medium | zucchini sliced | 2 | cups | Coconut cream, canned (liquid expressed from grated meat) | 8 | tablespoons | Curry Paste, red | 1/2 | bunchs | Broccoli, raw | 1 | can (8 oz), solids and liquid | Water chestnuts - canned and drained, sliced | 1/2 | tablespoon | coconut sugar | 1/2 | tablespoon | salt | 2 | cups | coconut water | 1 | cup, cubes | Squash, butternut | 2 | fruits (2 | lime, juiced | 1 | cup | Coriander leaves |
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Steps
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Sequence
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Step
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| 1 | Roast squash for 30 mins at 200 Celcius in 1 in cubes | 2 | Melt oil in pan | 3 | Add onion and slightly soften | 4 | Add Garlic and Ginger; cook for a minute | 5 | Add chilies and bell pepper; cook for 2 mins | 6 | Add zucchini; cook for 2 mins | 7 | Stir in cream so all veggies are covered | 8 | Add curry paste and mix well | 9 | Add chestnuts and broccoli; cook for two mins | 10 | Season with salt and sugar if necessary | 11 | Add squash and stir | 12 | Add lime and cilantro | 13 | Serve immediately |
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