Spicy Coconut Curry With Peppers, Pak Choi and Tomatoes

Spicy Coconut Curry With Peppers, Pak Choi and Tomatoes might be a good recipe to expand your hor d'oeuvre recipe box. Watching your figure? This gluten free and dairy free recipe has 497 calories, 8g of protein, and 45g of fat per serving. For $2.67 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 2. Only a few people made this recipe, and 1 would say it hit the spot. A mixture of water, tomato, bell pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodista. This rec

Instructions

1. 1

   Chop up the tomatoes, pak choi, onion, and peppers into bite sized portions.

2. 2

   In a wok, heat the oil and saute the onions.

3. 3

   Add the chilli paste and green chutney paste.

4. 4

   Add the coconut cream and the water after a couple of minutes and see that no lumps are formed.

5. 5

   Let it simmer away for 15-20 minutes.

6. 6

   Have a taste test - if its too hot, add sugar to temper it down.

7. 7

   Add the chopped veggies and turn off the gas.

8. 8

   Let the veggies soak in the curry for 5-10 minutes.

9. 9

   Serve with plain boiled rice.

10. 10

    Pix at http://rawgirlinmumbai.blogspot.com/2011/01/curious-about-curry.html

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