Keto Creamed Spinach With Curry and Coconut Milk
Ingredients
The spinach
The sauce
-
13.5
ounces
coconut milk
-
1-2
teaspoons
Mae Ploy Yellow Curry Paste
-
½
teaspoon
salt
-
1
teaspoon
lemon zest
Instructions
- Thaw the spinach and squeeze it dry.
- Heat a medium frying pan over medium heat, then add the yellow curry paste and a few tablespoons of coconut milk.
- Cook the mixture for about a minute until fragrant.
- Add the spinach and the remaining coconut milk, stirring to combine.
- Cook until the mixture is thick but still creamy.
- Garnish with almonds or fruit if desired and serve.
Nutrition Facts (estimated)
Servings
6
Calories
148
Total fat
14g
Total carbohydrates
5g
Total protein
2g
Sodium
234mg
Cholesterol
0mg
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