- Cook Time: 30 minutes
- Serving: For 2 people
Thai Curry
One of my absolute favourites: Thai curry!
Fast and easy to make, goes well with nearly every combination of vegetables and the best thing: you can easily use-up leftovers from the fridge.
And whether or not you serve it with rice, it's always super yummy. Woohoo! 😉
Ingredients
- Broccoli - 500g
- Sugar snap peas - 200g
- Zucchini - 2
- Sweet pepper - 2
- Eggplant - 1
- Carrots - 3
- Mushrooms - 250g
- Onion - 1
- Coconut milk - 400g
- Curry powder - 2 tbsp
- Curry paste - 2 tsp
- Optional Ingredients:
- Bamboo sprouts - 150g
- Pineapple - 2 cups
- Mango - 2 cups
Instructions
- Cook the broccoli and sugar snaps for about 7-8 minutes in a big vessel.
- Chop the rest of the vegetables and fruits into slices and add the vegetables to the vessel.
- Fry for another 5-10 minutes, add the pineapple slices and bamboo shoots and add the coconut milk.
- Let everything simmer for a few more minutes and season with salt, pepper, curry and chili.