Coconut Curry Stir Fry
A curry and stir fry in one! I sure hope you love this dish as much as my daughter and I did as it's a creamy, spiced, Coconut Curry And Stir Fry that is not only delicious and gluten free, but also comes together in about 20 minutes!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- Olive oil
- 1 red onion chopped
- 4 clove garlic chopped
- 1 tsp freshly grated ginger
- handful of broccoli spears
- handful of mini bell peppers chopped
- 4 tbsp full fat coconut milk
- 3/4 tsp garam masala
- 1/2 tsp turmeric
- 1/4 tsp cumin
- 1/4 tsp salt and pepper
- 2 packets rice noodles (I discarded the flavoring pouches)
- 1 tsp black sesame seeds
- cilantro to garnish
- Olive oil
- 1 cup uncooked (cleaned shrimp)
- 4 tbsp full fat coconut milk
- 3/4 tsp garam masala
- 1/2 tsp turmeric
- 1/4 tsp cumin
- a pinch salt and pepper to taste
Instructions
- 1
Add onion to a pan with olive oil and let saute about 7 minutes
- 2
Then add in garlic and ginger and saute a couple of minutes
- 3
Add in broccoli spears and mini bell peppers and saute about 3 minutes
- 4
Add in coconut milk, garam masala, turmeric, cumin, salt and pepper and mix till well incorporated
- 5
Meanwhile, heat each of the 2 packets of rice noodles according to package directions in the microwave and add to the veggie coconut mix
- 6
Sprinkle on cilantro and sesame seeds and top with shrimp (if desired)
- 7
Saute shrimp in olive oil till slightly pink-ish (about 3 minutes)
- 8
Add in coconut milk, garam masala, turmeric, and cumin
- 9
Add in pinch of salt and pepper to taste and saute just a couple more minutes as shrimp is rubbery when over cooked.