Prep time: 10 minutes

Cooking time: 10-15 minutes

Serves: 4 

Ingredients:

• 1 Bunch Silverbeet  
• 1 Tub 570g Red Curry Sauce HFM 
• ½ Cup Toasted Coconut shredded  
• ½ Lemon  
• Cooking oil  
• Salt
• Pepper 

Method:

1. Wash and thoroughly dry the Silverbeet leaves.
   
   
2. Trim the bottom end of the Silverbeet, keeping the tender white parts and green leaves.
   
   
3. Slice the Silverbeet into 2-3cm strips, separating the thicker white stems from the soft green leaves.
   
   
4. Heat a wok or large pot over medium-high heat, add a drizzle of cooking oil, and stir in the thicker white stems of the Silverbeet.
   
   
5. Cook for approximately 5 minutes, stirring occasionally until they become soft and golden.
   
   
6. Add the remaining Silverbeet and cook for an additional 3 minutes.
   
   
7. Pour in the sauce, bring it to a boil, then reduce the heat to low. Season with salt and pepper and continue cooking for 3-5 minutes.
   
   
8. Squeeze the juice of half a lemon into the mixture and toss it in.
   
   
9. Remove from heat and serve in a bowl, garnished with toasted shredded coconut.

Tips:

• Toast the coconut in the oven beforehand for 3-4 minutes at 180°C for the best results.
• Serve as a delightful side dish or as a main course by incorporating additional vegetables like broccoli, snow peas, and your preferred source of protein.