| 11 | 30 | 201 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 5 tbsp | Red curry paste |
| 1 cup | Okra (chopped) |
| 1 cup | Broccoli florets |
| 1/2 cup cubes | Kabocha squash (can sub with any squash or potato) |
| 1 can(s) (13.5 oz) | Coconut milk, sweetened |
| 3 tbsp | Coconut sugar |
| 3 tbsp | Peanut butter, chunky |
| 2 tbsp | Soy sauce, tamari |
| 1 tsp | Fish sauce (optional) |
| 1 dash | Salt and pepper (to taste) |
| 1/2 whole lime(s) | Lime juice (fresh) (to taste) |
1. Place a large pan on medium heat. Once warm, place 5 TBSP of red curry paste into the pan to heat for 2 minutes.
2. Add the cubed squash, broccoli florets and chopped okra to the pan with 1/2 cup filtered water. Stir and cover with a lid, let sit for 5 minutes
3. Pour the can of coconut milk into the pan. Add in the coconut sugar, peanut butter, tamari and fish sauce. Stir evenly and let the mixture simmer on medium heat for 10 minutes. |
4. Season to taste with salt and pepper and fresh lime juice. Serve on a bed of grains, squash or vegetables of your choice
| Meat Alternative | 0.4 |
| Vegetables | 1.0 |
