Chinese Broccoli Curry

One tablespoon of coconut oil
Masaman curry paste
a can of coconut milk
tamarind paste (seedless,
½ tspn sugar
25g raw peanuts

Fry the curry paste in coconut oil for one minute, stirring continuously.
Add the coconut milk, tamarind paste and sugar.
When thoroughly mixed smooth and simmering, add the Chinese Broccoli pieces.
As the greens begin to wilt, add a handful of raw peanuts.
Cook for about three minutes, until the stalks are tender-crisp.
Serve immediately.