Quick Thai Curry Dinner for Two
Create indulgent Thai flavors in just 15 minutes seems to be a hack.
Let's face the Thai food intimidates a lot of cooks at home. It's a shame, because it can really be a very fast and easy dinner once you know how to do it. In addition, Thai manufacturing is a great way to use new spices and spice up the routine of your weekly meals. This particular recipe will rush you from your comfort zone. It's really easy as delicious, so you can get your Curry solution hastily - this meal can be ready in less than 30 minutes! In addition, this recipe will help you make you more confident in the use of coonaute oil, coconut milk and curry powder, which are all wonderfulKeto diet Staples of meals. Once you are more familiar with them, the possibilities of dinner are infinite!
Nutrition:463 calories, 31 g of grease (27 g saturated), 1 367 mg of sodium, carbohydrates 23 g, 12 g sugar, 4 g of fiber, 19 g protein
Made 2 servings
Ingredients
1/2 cup of chopped onion
2 to 3 tablespoons of coconut oil with soup
1 tablespoon of grated fresh ginger
1 to 2 curry cuff curry powder
1/2 c.
1/8 c. TSP Cayenne Pepper
1 cup of diced tomatoes
1 cup of coconut milk completely unsweetened fat
2 cups of zucchini zucchini noodles
1/2 cup of sliced Chiitake mushrooms
2 clove garlic, minced
Saint-Jacques de Sea from 1/2 to 3/4 lb
How to do it
- Make the sauce. In a big skin spoon with 1 tablespoon of coconut oil melted at average 5 minutes or until the onion is tender but not brown. Stir in ginger, curry powder, salt and cayenne. Add tomatoes and coconut milk. To boil; Reduce heat and simmer for 5 minutes.
- Meanwhile, in another large pan, cook zucchini, mushrooms and garlic in 1 tablespoon coconut oil melted over medium-high heat just until the zucchini begins to brunner on the edges and mushrooms are cooked through, about 3 minutes. If desired, season with salt.
- Remove the vegetables from the pan and stay warm. Heat the same pan over medium heat, adding more coconut oil if necessary. Add scallops. Cook about 6 minutes or until brown and just opaque, turning once halfway. Keep the scallops moving in the pan to prevent them from paste, but you turn only once.
- Divide the zucchini mixture between two plates. Top with curry sauce and scallops.
