
Spicy Coconut Curry With Peppers, Pak Choi and Tomatoes
Spicy Coconut Curry With Peppers, Pak Choi and Tomatoes might be a good recipe to expand your hor d'oeuvre recipe box. Watching your figure? This gluten free and dairy free recipe has 497 calories, 8g of protein, and 45g of fat per serving. For $2.67 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 2. Only a few people made this recipe, and 1 would say it hit the spot. A mixture of water, tomato, bell pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodista. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 74%.
Diets
Ingredients

coconut cream
1 cup

tomato
1

bell pepper
1

pak choi
3 cups

an onion
0.5

chilli paste
2 tablespoons

chutney
2 tablespoons

sugar
2 teaspoons

coconut oil
1 teaspoon

water
1 cup
Cooking in Steps
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1Chop up the tomatoes, pak choi, onion, and peppers into bite sized portions.
bok choy
tomato
peppers
onion
-
2In a wok, heat the oil and saute the onions.
onion
cooking oil
wok -
3Add the chilli paste and green chutney paste.
chili pepper
-
4Add the coconut cream and the water after a couple of minutes and see that no lumps are formed.
coconut cream
water
-
5Let it simmer away for 15-20 minutes.
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6Have a taste test - if its too hot, add sugar to temper it down.
sugar
-
7Add the chopped veggies and turn off the gas.
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8Let the veggies soak in the curry for 5-10 minutes.
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9Serve with plain boiled rice.
rice
-
10Pix at http://rawgirlinmumbai.blogspot.com/2011/01/curious-about-curry.html