INGREDIENTS:
- Broccoli600 g, cut into florets
- String beans300 g
- Carrot4
- Pepper1 red
- Garlic2 cloves
- Coconut milk1 can
- Salt1-2 tbsp
- Yellow curry pastefrom an Asian grocery store
- Sunflower oil
- Chili according to taste
INSTRUCTIONS:
- Wash the broccoli and cut into florets.
- Wash and trim the beans.
- Peel the carrots, cut into quarters lengthways, then slice.
- Wash, halve, de-seed the bell pepper and cut into strips.
- Peel the garlic and finely chop.
- Blanch the string beans for 8 minutes in boiling, salted water, blanch the carrots for 5 minutes and the broccoli florets for 4 minutes.
- Drain the vegetables well.
- Fry the curry paste with 1 tablespoon oil in a skillet.
- Sauté the garlic, then pour in the coconut milk.
- Bring to a boil, then reduce the heat and add the bell pepper.
- Simmer for about 3 minutes.
- Add the brocolli, string beans and carrots and simmer for a further 2 - 3 minutes.
- Season to taste with chili and salt.
- Serve the vegetable curry with a bowlful of rice and garnish with freshly chopped herbs.
Source: Fine Dining Lovers
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