Vegetable and Coconut Curry from Wok
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 red pepper (s), diced
- 1 fennel, diced
- 1 zucchini, peeled, cut into strips
- 1 onion (s), finely diced
- 1 clove (s) garlic, finely chopped
- 200 g suar snap peas
- 1 can mung bean seedlings
- 2 tablespoon sesame oil
- 2 chilli pepper (s)
- 0.5 ½ bunch parsley
- 250 g pasta (mie)
- 1 can coconut milk
- salt and pepper
- Curry powder
Print Recipe
Pin Recipe Instructions
- In the order listed above, gradually fry the vegetables in the wok with sesame oil. So first fry the peppers, then add the fennel and so on
- Add the onion, garlic clove and chili peppers at the very end. Fry for about 5 minutes.
- Deglaze with coconut milk and season with salt, pepper and curry.
- Fold in fresh parsley before serving.
- Prepare Mie pasta according to the instructions on the packet.
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