Red Thai curry with vegetables
Vegan. 16 small steps, 6 of them done meanwhile, while a timer runs. The main ingredients: rice, coconut milk and curry paste.
- Time
- 35 min
- Difficulty
- Easy
- per serving
- 733 kcal
In Orzo you cook it step by step with timers, adjust the servings and put what’s missing on the shopping list. Also with the kitchen machine.
Ingredients
- Rice150 g
- Coconut milk300 ml
- Curry paste2 tbsp
- Bell pepper1
- Carrot1
- Snow peas150 g
- Garlic cloves2
- Soy sauce1 tbsp
- Lime½
- Basil½ bunch
- Vegetable oil1 tbsp
- Sugar1 tsp
- Water450 ml
- Saltto taste
Contains Gluten and Soy
You need
5 parts- Pot
- Large pan
- Strainer
- Cutting board & knife
- Wooden spoon
Directions
16 stepsRinse rice
Rinse the rice cold in a strainer until the water runs clear.
- 150 g Rice
Bring rice to a boil
4 minHigh heat
Bring the rice to a boil with 300 ml water and ½ tsp salt in a pot with the lid on.
- 300 ml Water
- Salt
Cook rice
14 minLow heat
Turn the heat to the lowest setting and cook the rice covered for about 14 minutes. Don't lift the lid.
Cut bell pepper
Meanwhile, while step 3 runs
Meanwhile wash the bell pepper, remove the seeds and cut it into strips about 1 cm wide.
- 1 Bell pepper
Cut carrot
Meanwhile, while step 3 runs
Peel the carrot and cut it into thin sticks.
- 1 Carrot
Trim snow peas
Meanwhile, while step 3 runs
Wash the snow peas and snap off the ends.
- 150 g Snow peas
Mince garlic
Meanwhile, while step 3 runs
Peel the garlic cloves and mince them finely.
- 2 Garlic cloves
Squeeze lime
Meanwhile, while step 3 runs
Squeeze the juice from ½ Lime.
- ½ Lime
Pick basil
Meanwhile, while step 3 runs
Pick off the basil leaves.
- ½ bunch Basil
Toast curry paste
Medium heat
Heat vegetable oil in a large pan over medium heat. Toast the curry paste for about 1 minute, until fragrant. Tip: For vegan, use a paste without shrimp paste.
- 1 tbsp Vegetable oil
- 2 tbsp Curry paste
Add garlic
Medium heat
Add the garlic and toast for about 30 seconds more, until fragrant.
Pour in coconut milk
Medium heat
Pour in the coconut milk and 150 ml water. Stir in the soy sauce and sugar and let it come to a boil.
- 300 ml Coconut milk
- 150 ml Water
- 1 tbsp Soy sauce
- 1 tsp Sugar
Simmer carrots
3 minMedium heat
Add the carrot sticks to the sauce and simmer for about 3 minutes.
Simmer bell pepper and snow peas
4 minMedium heat
Add the bell pepper and snow peas and simmer for about 4 minutes, until al dente.
Taste
Season with lime juice, salt and, if needed, a pinch of sugar, until it tastes savory, mildly sweet and fresh.
- Salt
Serve
Divide the rice into bowls, spoon the curry over it and sprinkle with basil.
Nutrition
per serving733 kcal
- Protein
- 13 g
- Carbohydrates
- 82 g
- Fat
- 40 g
Guide values, calculated from the ingredients.
