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
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
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
any leafy green
any shirataki product
Soy sauce or Tamari