Plato principal
Restaurant-Style Vegan Thai Red Curry
30 minPara 3Nutri-Score C€€
C
30 min
30 minRestaurant-Style Vegan Thai Red Curry
receta de
Maya Leinenbach
@fitgreenmind
41 recetas
45 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
coconut milk (canned, full fat)Despensa400 ml- red Thai curry paste (3 tablespoons)Despensa45 ml
mixed vegetables (cut into bite-sized pieces)Frutas y verduras400 g- kaffir lime leaves (frozen, torn)Frutas y verduras4 piezas
sugar (a touch)Despensa5 g
salt (to taste)Especias3 g
por ración
Nutrición
340kcal
- Carbohidratos
- 15 g
- Proteínas
- 4 g
- Grasas
- 29 g
lo que usará
Utensilios
Wok
Placa de cocina
paso a paso
Preparación
- Paso 1
Fry the curry paste in coconut milk
- Heat a few tablespoons of the coconut milk in a wok.
- Add the red Thai curry paste and fry, stirring, until fragrant and the oil splits.
- Paso 2
Add the vegetables
- Add the mixed vegetables and stir-fry for a bit.
- Paso 3
Season and simmer
- Add the kaffir lime leaves, a touch of sugar and salt to taste.
- Pour in the remaining coconut milk and let it bubble until the vegetables are tender.
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