Vegetable Curry in Coconut Milk Thai Way

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Vegetable Curry in Coconut Milk Thai Way

Instructions

A tip in advance:
All the ingredients are cut, washed or laid out easily accessible, the dish is pretty quick. Experienced Schnippler can also put the rice on top while cooking the main course. The stove can actually be set to 2 1/2 the whole time (electric).
Cut the garlic cloves into fine slices and the ginger into small cubes. Put a wok (but any large pan or pot is also possible) on the stove, melt the coconut butter and pour in the oil. When the oil is hot enough, add the garlic and ginger and sauté for 2 minutes. Then add the scampi (or meat - both tastes good together) and cook up. They don`t have to be cooked through, they`ll still cook in the sauce. Meat should be so straight through. Now mix in the curry paste and the ground chili. If you like it really hot, you can also add 2 tablespoons of chopped jalapenos. Add paprika, sweat briefly, then add the bamboo shoots and finally the snow peas. The vegetables should stay as crisp as possible, so don`t cook them through for too long. Now add the coconut milk and bring to the boil. To make the sauce thicker as required, you can add cornstarch (note the information on the package with regard to the liquid-starch ratio). Season to taste with chilli and salt.
Just before serving, add the Thai basil or coriander. Set aside a few leaves for garnish.
The coconut milk takes away a lot of the heat. So don`t be surprised if you can add seasoning when you taste it. Serve with rice.
The vegetables can of course be varied according to your choice and I think it will definitely taste delicious with beef too.

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