Red Coconut Vegetable Curry

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Red Coconut Vegetable Curry
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
280
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories280 kcal(13 %)
Protein8.2 g(8 %)
Fat7.7 g(7 %)
Carbohydrates45 g(30 %)

Ingredients

for
4
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 tablespoons vegetable oil
3 teaspoons red Thai curry paste
400 milliliters Coconut milk (in a can)
350 milliliters Vegetable broth
3 tablespoons Fish sauce
salt
150 grams Basmati rice
2 scallions

Preparation steps

1.

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.

2.

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.

3.

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. 

4.

Serve with soy sauce if desired.