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Ingredients
Vegetable Coconut Curry
- Ingredients
- 1 Red Bell pepper
- 2 carrots
- 400 grams Broccoli
- ¼ Napa cabbage (200 grams)
- 250 grams shiitake mushrooms
- 2 shallots
- 30 grams ginger
- 1 garlic clove
- 2 Tbsps Peanut oil
- 1 tsp Red Curry paste
- 400 milliliters Coconut milk
- 1 handful Bamboo shoots
- 1 Lime (juiced)
- 1 tsp brown cane sugar
- dark soy sauce
- 1 Tbsp Shelled peanut (for garnish)
Rinse bell pepper, cut in half, remove seeds and ribs and cut into strips. Peel carrots and cut into thin slices. Rinse broccoli and cut into florets. Peel broccoli stem and cut into strips. Rinse cabbage, remove outer leaves, remove stalk and cut into strips. Trim mushrooms and cut into slices. Peel shallots, ginger and garlic. Cut shallots into strips. Finely chop ginger and garlic.
Heat peanut oil in a large wok and fry curry paste for 1-2 minutes until it become fragrant. Then add shallots, ginger and garlic to the wok and fry for 1-2 minutes. Add prepared vegetables, mix and fry for 1-2 minutes, add coconut milk and simmer for about 5 minutes. Rinse sprouts, drain and add to the wok and season to taste with lime juice, sugar and soy sauce. Chop peanuts coarsely. Serve curry in bowls garnished with peanuts.
(Percentage of daily recommendation)
| Calorie | 407 cal. | (19 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 10.3 g | (34 %) |