Thai Curry Vegetarian
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 5 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 red pepper (s)
- 2 medium onion (s)
- 1 banana (s)
- 2 carrot (s)
- 1 piece (s) ginger, fresh, about the size a walnut, rather more
- 1 clove garlic
- 1 tablespoon peanut butter
- 1 tablespoon Thai curry paste, red, if you like it really hot, take a little more
- 2 tablespoon sugar
- 1 tablespoon soy sauce
- 1 teaspoon coconut oil
- 1 pinch (s) salt
- 0.5 packet ½ noodles (Chinese instant noodles)
- 1 can coconut milk, approx. 200 ml
Print Recipe
Pin Recipe Instructions
- Prepare everything, preheat the wok or pan on a low flame, add the coconut oil. Peel the carrots and grate them into small slices, cut the peppers into pieces, turn up the wok, peel the onions and also cut them into large pieces. Now throw everything in the hot wok. Quickly chop the garlic (peeled) and ginger (unpeeled) and add. Always stir. Arrange the curry paste, peanut butter and sugar on a plate, open the coconut milk and stir once.
- Pour boiling water over the instant noodles in a tall container
- Before the vegetables are soft, stir in the ingredients and roast them briefly, then deglaze with the coconut milk and stir well. Turn the stove down. Cut the banana into thin slices and add. Season to taste with soy sauce, salt and sugar.
- Drain the pasta as soon as it is soft and mix with the sauce.
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