Vegetable Red Curry
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
2
- Ingredients
- ½ small Cauliflower
- 1 small Red pepper
- ½ small, red chili pepper
- ½ handful Beans
- ½ handful Mushrooms
- ½ inch freshly grated ginger
- 1 Tbsp sesame oil
- 1 tsp red Curry paste
- ⅞ cup Coconut milk
- 2 Tbsps vegetable stock
- Thai basil (to garnish)
Product recommendation
Red curry paste:
5-6 Thai red onions
one handful small cloves Thai garlic, unpeeled
5-6 large cloves garlic, peeled
5-6 cm galangal
4 stalks lemon grass
10 dried Thai red chillies
Peel of a kaffir lime
1-1/2 tsp salt
1-2 tsp prawn paste
Soak the chillies in hot water for about 30 minutes. Chop all the ingredients (apart from the prawn paste) and grind to a paste in a mortar. Finely grind in the prawn paste and salt. This curry paste will keep in a screw-top jar in the refrigerator for 3-4 weeks.
Preparation
Kitchen utensils
1 Small knife, 1 Large knife, 1 Cutting board, 1 Pot, 1 Fork, 1 Teaspoon, 1 Bowl, 1 kleine Bowl, 1 Citrus juicer, 1 Tablespoon, 1 kleiner Whisk, 1 Peeler, 1 Paper towel, 1 Measuring cups, 1 Ladle
Preparation steps
1.
Wash and trim the cauliflower and divide into florets. Halve and core the red pepper and cut into strips. Wash and deseed the chilli, removing the inner ribs, and finely chop the flesh. Top and tail the beans and cut into pieces. Cook the beans and cauliflower in plenty of boiling, salted water for 6 minutes. Drain well. Clean and quarter the mushrooms. Peel and finely chop the ginger. Heat the oil in a wok and gently fry the vegetables with the ginger. Stir in the curry paste and fry briefly, then add the coconut milk and stock and simmer for 2-3 minutes. Serve in dishes, garnished with Thai basil.
2.
Preparation time: 5-10 min
3.
Cooking time: 15-20 min
