SIDE Carrot Coconut Curry Puree
Prep
Cook
Total
Yield 1 quart
Use this puree to add a punch to your bronzed fish! The flavors are subtle and smooth and allow the Cajun spice-coated fillet to shine.
Ingredients
1 2-lb bag carrots, trimmed
2 Tbsp Thai red curry paste
2 cups water, vegetable or chicken broth
1 tsp salt
1 onion, chopped
4 cloves garlic, left whole
1 red bell pepper, stem and seeds removed, roughly chopped
1 can coconut milk
Instructions
- Cook everything but the coconut milk together in a pressure cooker, slow cooker or on the stove top until carrots and onions are tender.
- Transfer to a blender and pulse until smooth.
Courses side
Recipe by Vie at https://getvie.com/free-meal-plans/