Site sponsored by Good Health Naturally

Keto Red Coconut Curry

An aromatic and vegetarian red coconut curry with broccoli florets and spinach. Makes for a healthy and delicious ketogenic dinner option.

Prep Time5 minsCook Time20 minsTotal Time25 minsDifficultyBeginnerYields2 Servings
 1 cup Broccoli Florets
 1 Large Handful of Spinach
 4 tbsp Coconut Oil
 ¼ Medium Onion
 1 tsp Minced Garlic
 1 tsp Minced Ginger
 2 tsp Fysh Sauce (Vegan Fish Sauce Made with Seaweed)
 2 tsp Soy Sauce
 1 tbsp Red Curry Paste
 ½ cup Coconut Cream (or coconut milk)
1

Add 2 tbsp. coconut oil to a pan and bring to medium-high heat.

2

Chop onions and mince garlic while you wait. When the oil is hot, add the onion to the pan and let it sizzle. Allow it to cook for 3-4 minutes to caramelize and become semi-translucent. Once this happens, add the garlic to the pan and let it brown slightly. About 30 seconds.

3

Turn the heat to medium-low and add broccoli florets to the pan. Stir everything together well. Let the broccoli take on the flavors of the onion and garlic. This should take about 1-2 minutes.

4

Move everything in your pan to the side and add 1 tbsp. red curry paste. You want this hitting the bottom of the pan so that all of the flavors can be released from the spices.

5

Once your red curry paste starts to smell pungent, mix everything together again and add a large handful of spinach over the top.

6

Once the spinach begins to wilt, add coconut cream and mix together.

7

Stir everything together and then add 2 tbsp. more coconut oil, 2 tsp. fysh sauce, 2 tsp. soy sauce, and 1 tsp. minced ginger. Let this simmer for 5-10 minutes, depending on how thick you want the sauce.

8

Dish out and serve! Feel free to garnish with a few slices of red cabbage and black sesame seeds for color.

CategoryCuisine
Rating
Share

Ingredients

 1 cup Broccoli Florets
 1 Large Handful of Spinach
 4 tbsp Coconut Oil
 ¼ Medium Onion
 1 tsp Minced Garlic
 1 tsp Minced Ginger
 2 tsp Fysh Sauce (Vegan Fish Sauce Made with Seaweed)
 2 tsp Soy Sauce
 1 tbsp Red Curry Paste
 ½ cup Coconut Cream (or coconut milk)

Directions

1

Add 2 tbsp. coconut oil to a pan and bring to medium-high heat.

2

Chop onions and mince garlic while you wait. When the oil is hot, add the onion to the pan and let it sizzle. Allow it to cook for 3-4 minutes to caramelize and become semi-translucent. Once this happens, add the garlic to the pan and let it brown slightly. About 30 seconds.

3

Turn the heat to medium-low and add broccoli florets to the pan. Stir everything together well. Let the broccoli take on the flavors of the onion and garlic. This should take about 1-2 minutes.

4

Move everything in your pan to the side and add 1 tbsp. red curry paste. You want this hitting the bottom of the pan so that all of the flavors can be released from the spices.

5

Once your red curry paste starts to smell pungent, mix everything together again and add a large handful of spinach over the top.

6

Once the spinach begins to wilt, add coconut cream and mix together.

7

Stir everything together and then add 2 tbsp. more coconut oil, 2 tsp. fysh sauce, 2 tsp. soy sauce, and 1 tsp. minced ginger. Let this simmer for 5-10 minutes, depending on how thick you want the sauce.

8

Dish out and serve! Feel free to garnish with a few slices of red cabbage and black sesame seeds for color.

Keto Red Coconut Curry

Leave a Reply