Ingredients:
2 Tbs coconut oil
1 small-medium onion, or 2 large shallots, chopped
Jalapeno or serrano pepper to taste. Serrano is spicier; moderate heat would be a
medium-large jalepeno or a small-medium serrano. Remove the seeds and ribs if you
want less heat. Mince up the chili, and if you use a jalepano, you can make some slices
to add in as well.
Ginger - some minced and some in matchsticks. At least a 1-inch piece (I use about
three times that)
Powdered ground lemongrass to taste, start with 1 tsp
Sweet curry powder to taste - start with 1-2 Tbs
Salt to taste - start with 2 tsp
About 4 cloves garlic, chopped, minced, crushed or pressed (more or less to taste)
Thai red chili paste or gochujang (Korean chili paste) to taste - start wth 2 tsp
Chopped veggies of choice, chopped small and uniformly (I used 3 carrots, small bunch
broccoli, red, yellow, and orange pepper (half of each), 3 scallions, and spinach)
2 cups chicken or veggie stock (Better than Boullion is great, as you can make it extra
strong)
1 can low fat coconut milk
1 pack Shirataki angel hair and 1 pack rice (rinsed) (AKA Miracle noodles)
Black pepper to taste
Juice of 1 lime
Chopped fresh cilantro
Directions:
Saute serrano or jalapeno, onion or shallot, and ginger in coconut oil over medium heat
about 8 minutes.
Add lemongrass, sweet curry, salt, garlic, chili paste; cook for a few minutes.
Add veggies (except leafy greens); sauce for a few minutes until they start to soften.
Add chicken stock and low-fat coconut milk.
Add seeded jalapeno rings and scallions, if using.
Add Shirataki noodles/rice.
Adjust seasoning for heat, curry, salt, add a little black pepper, bring to boil then simmer
about 10 min.
Add lime juice.
Stir in spinach (if using), and cook a couple minutes until it wilts.
Garnish with fresh cilantro.
Additions that would be good:
pretty much and veggies you need to use up
thai basil
mushrooms
chicken
potatoes
sweet potatoes
any leafy green
snap peas
shrimp
any shirataki product
fish sauce
Soy sauce or Tamari