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Zucchini and minced meat pan with coconut milk

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Ingredients for 1 servings:

  • 200 g minced beef
  • 1 tsp curry paste, green
  • ½ tsp salt
  • 1 large zucchini, or 2 small ones
  • 75 ml coconut milk

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

low carb, Paleo, Whole30, lactose-free, gluten-free, egg-free

Brown the minced meat in a wok with salt and green curry paste. Slice the zucchini into thin sticks directly into the pan. Fry on high heat for about 5 minutes. Deglaze with coconut milk and season to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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