Asian Coconut – Curry – Vegetables – Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 yellow pepper (s)
- 2 carrot (s)
- 1 bunch spring onion (s)
- 1 small can corn, drained
- 1 can coconut milk
- 0.5 ½ cup heavy cream or soy cream
- N / A soy sauce
- curry powder
- salt
- pepper
- some oil (e.g. chilli oil)
- some vegetable stock, instant
- 1 packet noodles, Chinese
- some lemongrass
- 1 red pepper (s)
Print Recipe
Pin Recipe Instructions
- Cook the Chinese noodles al dente according to the instructions on the packet.
- Clean or peel the vegetables. Cut the peppers and carrots into strips and the spring onions into rings.
- Heat some oil in a wok (or pan). Add the vegetables and season with salt, pepper and a little vegetable stock. Fry for about 5-7 minutes so that the vegetables are still firm to the bite. Then add the coconut milk and cream. Season with curry, lemongrass, soy sauce, possibly also salt and pepper. Then add the pasta, mix everything and simmer gently for about 3-5 minutes. Serve hot.
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