Crunchy Vegetables in Creamy Thai Curry Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 clove (s) garlic, chopped
- 1 teaspoon oil
- 1 teaspoon, heaped curry paste (Thai curry paste), red
- 1 can coconut milk
- 1 teaspoon, heaped sugar
- 0.5 ½ lemon (s), add the juice
- cumin
- Lemongrass Powder
- Curry powder
- some broth, instant
- 1 zucchini
- 1 red pepper (s)
- 1 bell pepper (s), yellow
- 1 piece (s) ginger ( cm)
- 2 teaspoons oil
- salt and pepper
- 2 spring onion (s)
- milk
Print Recipe
Pin Recipe Instructions
- Briefly sweat the chopped garlic cloves in a pan with 1 teaspoon of oil. Add the curry paste, sauté briefly and fill up with the coconut milk.
- Add cumin, sugar, curry, stock powder, lemongrass powder and lemon juice, stir and simmer on a low heat. If the sauce gets too thick, add a little milk. Season to taste and, if necessary, add lemon, salt and sugar.
- While the sauce is simmering, sauté the chopped ginger in oil in a wok or other high pan. Cut the zucchini into slices and divide them in the middle. Cut the peppers into pieces and the spring onions into slices.
- First add the zucchini to the ginger and fry, add the peppers, and finally the spring onions. Salt and pepper. Fry until the vegetables are cooked but still crisp.
- Just before serving, add the vegetables to the hot sauce. Grainy rice goes best with this.
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