Pan-fried Curry Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 zucchini
- 1 packet sugar snap peas
- 1 broccoli
- some spring onions
- 1 carrot (s)
- 1 bell pepper
- 1 pack sprouts
- 150 ml coconut milk
- 30 g cream
- 150 ml milk
- some water
- Paprika powder
- Curry paste
- salt and pepper
- Soup powder
Print Recipe
Pin Recipe Instructions
- Pre-cook the broccoli and snow peas in hot water for 3 - 4 minutes. Fry the zucchini, bell pepper, spring onions and carrots in the pan. Deglaze with coconut milk, normal milk, a little cream and a little water. Season with red curry paste, salt, pepper, paprika and soup stock. Finally add the sprouts.
- If you want, you can of course also add meat. Then fry this beforehand.
- Since I don`t eat any carbohydrates in the evening, there was nothing else to do with it. Otherwise, rice would work just fine.
- A little hint:
- If the sauce is too runny, mix some starch with water and add it. This is how the sauce is bound.
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