Directions
Heat the coconut oil in a large skillet or wok over medium-high heat.
Add the chopped onion and sauté for 3-4 minutes until softened and lightly browned.
Stir in the minced garlic and grated ginger and cook for another minute until fragrant. 2.
Add the red curry paste to the pan, stirring constantly for about 1 minute. This step, called “blooming,” is key to unlocking the paste's deep, aromatic flavors. 3.
Add the broccoli florets and stir to coat them in the curry paste.
Cook for 2-3 minutes until they begin to soften. 4.
Pour in the coconut cream, soy sauce, and fish sauce.
Stir everything together until the sauce is smooth and well-combined.
Bring to a gentle simmer and cook for 5-7 minutes, or until the broccoli is tender-crisp and the sauce has thickened slightly. 5.
Turn off the heat and stir in the fresh spinach. The residual heat will wilt it perfectly in about a minute.
Serve immediately.
Add a protein like cubed chicken, shrimp, or firm tofu.
Sauté it after the onions and remove from the pan, then add it back in during the last few minutes of simmering.
