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Jennifer Daniels: "Update:
Really good this time- used red curry and…" Read More
21Ingredients
55Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 2 Tbsp. coconut oil (or ghee)
- 1 onion (small, diced)
- 3 cloves garlic (minced)
- 1 Tbsp. ginger (freshly grated)
- 14 oz. full fat organic coconut milk (1 can, 13.5-, reserving a tablespoon or two for swirling at the end)
- 3 Tbsp. Thai red curry paste
- 1 Tbsp. fish sauce
- 2 cups vegetable stock (or fish, chicken would work as well)
- 15 oz. pumpkin puree (1 can, fresh puree works as well)
- 1 pumpkin (small, butternut squash or other squash, peeled and cut into bite-sized pieces)
- 1/2 lb. green beans (trimmed and cut into 1-inch pieces)
- 1 lb. salmon fillet (wild caught, from sustainable sources, skinned and cut into large, bite-sized chunks)
- 1 lb. shrimp (peeled raw wild caught, from sustainable sources)
- 1 cup frozen peas
- 1 lime (juice and zest of, kaffir lime if you can find it)
- sea salt (as needed)
- red pepper flakes (for garnish, optional)
- fresh cilantro (for garnish, optional)
- broccoli
- red bell pepper
- greens (like kale, spinach, bok choy or swiss chard)
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Reviews(1)
Jennifer Daniels 6 years ago
Update:
Really good this time- used red curry and added red miso. Didn’t use green beans or peas- used the whole butternut squash, broccoli, spinach, and the entire carton of stock. Tuned down the spice for the family.
Old Review: I used a Trader Joe red curry sauce as my base which didn't turn out well, but I added nearly an entire bottle of lime soy sauce and fish sauce to counter it. No peas or green beans but lots of baby bok choy. Then I added a ton of Sirracha for some added spice atop.