Fe-Mö-Sta Coconut Curry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 dash rapeseed oil
- 1 onion (s), chopped
- 1 cm ginger, finely diced
- 1 fennel, in small. Diced (approx. 300 g)
- 300 g carrot (s), cleaned and weihed
- 5 stalks celery, cleaned (approx. 20 g)
- 200 ml coconut milk, creamy
- 2 teaspoons, heaped curry paste, yellow
- Parsley or coriander
- salt
Print Recipe
Pin Recipe Instructions
- Dice carrots and celery like the fennel bulb, the size is up to you, the cooking time depends on this.
- Heat the oil in a saucepan and sweat the onions first and then add the ginger. As the first vegetables, fry the carrots and put the lid on for about 2 minutes. Do the same with the fennel and celery. In the meantime, stir the coconut milk with the curry paste until smooth. Add the milk mixture to the vegetables and reduce the heat, simmer to the desired cooking point. Finally fold in the chopped herbs.
- I personally only add salt to the plate, but you can do it however you like best.
- The dish is enough for 3-4 people, depending on whether it is eaten as a main course, as it is with me, or as a vegetable side dish.
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