Matsaman Curry with Bell Pepper, Sugar Snap Peas, Potatoes and Limes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 320 g basmati rice, black
- 2 bell pepper (s)
- 150 g suar snap peas
- 2 potato (s)
- 2 shallot (s)
- 2 cloves garlic)
- 1 chilli pepper (s)
- 1 stick lemongrass
- 1 bunch coriander
- 500 ml coconut milk
- 3 tablespoon peanut butter or peanut cream, vegan
- 6 tablespoon soy sauce, vegan
- 1 lime (s)
- 1 handful peanuts
- salt and pepper
- sugar
- some curry paste (Matsaman curry paste), if you want
- some coconut oil for frying
Print Recipe
Pin Recipe Instructions
- First cut the paprika, potatoes, shallots, garlic, sugar snap peas, lemongrass and the chilli pepper into small pieces. Chop the coriander. Cook the rice according to the instructions on the packet.
- Fry the shallots and garlic in the oil until translucent. Add the lemongrass and chilli. After 2 - 3 minutes, add the remaining vegetables - peppers, potatoes and snow peas. Fry the vegetables again for a few minutes, then deglaze with coconut milk. Let simmer until the potatoes are through.
- Now season with the soy sauce, lime juice, peanut butter, salt, pepper and sugar. If you want, you can also add matsaman curry paste. I think that adds a little spice to it, but it`s not a must. Finally add some of the peanuts and the chopped coriander.
- Serve with the rice and garnish with the remaining peanuts.
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