Vegetarian Peanut Curry
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 sachet rice, (brown rice, or any rice)
- Vegetable broth, instant, or salt
- 50 g curry paste, red
- 1 can coconut milk
- 1 bunch spring onion (s)
- 1 red pepper (s)
- 1 can bean sprouts
- 4 tablespoon peanut butter
- 1 handful peanuts, salted
- 1 tablespoon oil
- peanuts, chopped
Print Recipe
Pin Recipe Instructions
- First the rice has to be cooked, here salt or vegetable broth can be used as desired.
- While the rice is cooking, you can cut the spring onions into small rings, as well as the peppers. These are now fried in hot oil (depending on how soft you want your vegetables to be). Then the bean sprouts and coconut milk are added, but the coconut milk can must be shaken well beforehand, as a small edge sometimes settles out. Cook the whole thing for 2 - 3 minutes, then add the curry paste *. But be careful! It`s better to take a little less at the beginning and then season it again, it can quickly become too spicy. Now let it cook for a short time, then add the peanut butter. Here, too, you can vary, depending on how strong you want to taste the peanut taste. Then add the salted peanuts.
- The rice should be done by now. I prefer to serve it in a deep bowl, with the sauce on top and at the very end I sprinkle a few chopped peanuts on top.
- * There are some differences here. If you really want it to be purely vegetarian, make sure that there is no fish sauce or the like in the paste. is included!
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