Spicy Vegetarian Green Thai Curry | Gluten-free

19

A vegetarian meal that is clean and ready in under 20 minutes.

A spicy Vegetarian Green Thai Curry that is packed with tender cooked vegetables and creamy coconut milk makes this a very tasty, gluten-free, and clean-eating meal. This Thai Green Curry is made with a green curry paste that is readily available and backed with delicious Thai spices such as Thai Basil, Lime Leaves, and Kaffir Limes.

4
1 tbsp green curry paste (Mai Ploy Brand)
1 tbsp sorghum flour dissolved in 1 tbsp of water
14 oz coconut milk (with the cream)
4 cups combo of chopped vegetables-chicken-shrimp-tofu
2 tbsp sugar
thai chili peppers (optional)
kaffir leaves (optional)
finely chopped lemongrass (optional)
oil
1 tsp fish sauce (optional)

METHOD

  1. Saute the green curry paste in a little bit of oil for about 1 minute.

See the full directions on my site
Nutritions

Calories
228

Sodium
138mg
5% DV

Fat
20g
30% DV

Protein
2g
4% DV

Carbs
10g
3% DV

Fiber
1g
4% DV
Magali Mutombo

Red fufu with lamb chops and sautéed spinach is an unexpected recipe that is surprisingly delightful. I like my lamb chops well done. When it comes to searing meat, I keep it simple by seasoning with salt and pepper. The sauce is the ingredient that brings everything together.

For the spinach: :
A bunch of spinach 1
1 glove of garlic
A pinch of salt
A dash of olive oil
3

For the fufu:

In a pan, put some food colorant with the water on medium high heat.

Make a porridge by adding a little bit of semolina flour to the cold water while stirring from time to...
See the full directions on my site

Nutritions

Calories
11

Sodium
2mg
0% DV

Fat
0.02g
0% DV

Protein
0.5g
1% DV

Carbs
2g
0% DV

Fiber
0.3g
1% DV