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A little heart warmer as we head into the cooler months
Vegetable coconut curry
I use two tablespoons of a curry paste, your choice of some examples below:
Mixed into one can of coconut milk, set aside
Take a nice big wok to high heat and add in some onion chunks and chopped garlic.
All your favourite veggies cut into chunks
I use ones like:
Red &/or yellow capsicum
Then add in your high proteins of your choice:
I like to use chicken and tofu
This is also lovely with prawns (tail on)
Putting in your hardest vegetables first ie. Broccoli and beans, mushrooms last.
Once all lightly cooked, pour in your curry and let simmer for the last minute, turning the het off.
Read to serve : )
We want vegetables still bright and crunchy, this is where they keep the most nutrients, we don’t want to be cooking them out and letting them turn soggy. This also helps them last longer so you can re-heat for a meal the next day if wanted.