Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Just before serving, add the vegetables to the hot sauce. Grainy rice goes best with this.