Coco Curry

SAUCE USED : Thai Peanut

• Serve over steamed rice
• Add to chicken broth for a delicious Thai soup as a meal.
• Blanch ramen or chow mein noodles. Toss in curry to serve as a stir-fry.

1. 3 oz Thai Peanut Sauce (1/4 bottle)
2. 14 oz Coconut Milk (1 can)
3. 2 oz Red Curry Paste
4. 1 oz Brown Sugar (or Keto golden sugar)
5. 0.2 oz Lime Juice
6. 0.2 oz fish sauce
7. 4 oz protein
8. 8 oz vegetables

1. Whisk all sauce ingredients together.
2. Prep (wash and trim) your vegetables (suggested: broccoli, baby bok choy, carrots, shitake mushrooms and onions)
3. Prep protein (slice chicken thighs thinly, halve shrimp or cube tofu).
4. Sear protein (1 min each side). Set aside.
5. Stir-fry veggies (2 minutes).
6.  Add sauce and let simmer (5 minutes).
7.  Add protein. Simmer (2 minutes). Let rest.