Shortcut Curry

The following recipe uses a frozen veg blend from Schwan’s which is actually very good prepared according to the package directions, but I made a few changes to make it into an easy curry I could eat.

1 bag of Schwan’s Asian Style Vegetable Stir Fry (including both seasoning packets)

1-2 tbl of red curry paste

1/2 cup soy milk

scant 1/4 cup of water

2 tbl coconut oil

steamed rice of your choosing (I usually use jasmine)

Melt the coconut oil in a stock pot on medium low heat. Add the frozen vegetables & water, mix well, cover and allow to steam. Once they are steamed, add the curry paste, seasoning packets from the frozen veg and soy milk. Stir until blended and serve over rice.

I have no photos as I wasn’t sure how this would turn out and it was all consumed before I thought to blog it, heh. The reason I use the coconut oil and soy milk instead of just coconut milk is due to the phosphorus content in coconut milk. But it is amazing how much coconut flavor you can get from coconut oil, and the slight sweetness of the soy milk works as well since coconut milk is also sweet.


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