Really easy curry, but with a note… I never use broth or coconut milk fast enough so I freeze them into ice cubes. I’m estimating approximately 1oz per cube* and converting back to ounces.
8 ounces (8 frozen cubes) of Vegetable Broth
4 ounces (4 frozen cubes) of coconut milk
1 Tablespoon red curry paste
1lb fresh spinach (cooks down to 4 servings)
2 ounces milk (cows)
1 6oz can of tomato paste
In a large skillet mix the broth, coconut milk, milk, curry and tomato pastes together. Add the spinach, cover and cook on high stirring occasionally.
Serve over rice.
It’s that easy.
* My quart of veggie broth filled my 16 cube ice tray twice, I think it’s pretty safe to assume an ounce per cube.