Playing With My Food ~
A journal about food, thought, travel, and life; by Chef & Raconteur Chaz French.

Fast Spinach Curry

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.

Serves four.

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.