Thai Coconut Curry

재료

• 1 티스푼 sea salt
• 3 tsps organic coconut sugar
• 100 g roasted cashews
• 3 tbsps red curry paste
• 2 테이블스푼 coconut oil
• 1 medium bell pepper
• 1 컵, 요리된 brown rice
• 2 mangoes
• 1 dash black pepper
• 2 티스푼 turmeric (ground)
• 1 컵, 다진 red cabbage
• 2 쪽 garlic
• 1 티스푼 ginger
• 1 컵 almond milk
• 1 컵 green peas
• 2 테이블스푼, 다진 shallots
• 1 cup chopped serrano pepper
• 3 티스푼 soy sauce (tamari)
• 14 온스 coconut milk or cream (liquid, canned)

조리법

1. Chop all ingredients up then heat a large cast iron skillet with a high rim over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Add salt and black pepper and sauté for 2-3 minutes.
2. Add red cabbage and red curry paste and stir for 2 minutes more.
3. Add coconut milk and almond milk, coconut sugar, salt, turmeric and stir. Simmer over medium heat.
4. Once simmering, add red bell pepper and peas leave to simmer not boil on low heat.
5. Cook until cabbage and bell peppers are soft. Then add the sliced or cubed mango and cashews and rice. Leave to sit for 5 mins then serve.