Red Coconut Vegetable Curry
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 280 kcal | (13 %) | ||
| Protein | 8.2 g | (8 %) | ||
| Fat | 7.7 g | (7 %) | ||
| Carbohydrates | 45 g | (30 %) |
Ingredients
- Ingredients
- 1 bunch carrots
- 150 grams green Asparagus
- 100 grams Snow peas
- 80 grams shiitake mushrooms
- 100 grams soybean sprout
- 1 walnut-sized piece ginger
- 2 Tbsps vegetable oil
- 3 tsps red Thai curry paste
- 400 milliliters Coconut milk (in a can)
- 350 milliliters Vegetable broth
- 3 Tbsps Fish sauce
- salt
- 150 grams Basmati rice
- 2 scallions
Preparation steps
Peel the carrots and cut into strips. Trim the woody ends from the asparagus and cut into pieces. Rinse and trim the snow peas. Rinse the bean sprouts. Peel and dice the ginger.
Heat oil in a large pot. Add the ginger and Thai curry paste, and cook until fragrant, about 30 seconds. Stir in some of the coconut milk until smooth. Add the remaining coconut milk and broth. Stir in the carrots, asparagus, snow peas, mushrooms and bean sprouts and bring to a boil. Cover and simmer over low heat for 5 minutes. Serve with fish sauce and season with salt to taste.
Cook the rice to al dente. Rinse the scallions and finely chop. Blanch the scallions in a pot of boiling water. Remove, drain, rinse with cold water, and stir into the rice. Serve the rice on plates with the curry.
Serve with soy sauce if desired.
