Vegan Red Thai Curry
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 can coconut milk
- 1 teaspoon coconut oil
- 3 tablespoon Thai curry paste, red
- 1 tablespoon tomato paste
- 2 spring onion (s)
- 1 clove garlic
- 2 carrot (s)
- 1 red pepper (s)
- 1 bell pepper (s), yellow
- 0.5 ½ zucchini
- 1 small Pak Choi head
- 6 mushrooms
- 180 g broccoli florets, frozen
- 150 g beans, reen, frozen
- 150 g spinach leaves, frozen
- Spice (s), e.g., Salt, pepper, chilli, sugar / agave syrup
Print Recipe
Pin Recipe Instructions
- Cut the zucchini and bell pepper into sticks, peel and slice the carrots, quarter the mushrooms, cut the pak choi into strips, cut the garlic into small cubes and halve the spring onion and then cut into small slices.
- Preheat a wok or high pan and let the coconut oil melt in it. Briefly sweat the carrots. Then add the garlic and spring onions and sweat them briefly before adding the red Thai curry paste. Fry these briefly (1 - 2 minutes) in the pan until the aromas have developed.
- Pour coconut milk into the pan and briefly bring to the boil with the tomato paste. Now gradually add the vegetables to the sauce and let them simmer (first the zucchini and paprika, then the frozen broccoli, the green beans and the frozen spinach, then the mushrooms). When the vegetables are mostly done, they can be seasoned and seasoned. A little bit of sugar or agave syrup can also go very well with the dish. Finally add the pak choi and simmer briefly (1 - 2 minutes).
- The curry can be served with rice, but is also filling and very tasty without rice.
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