1 tablespoon of green curry paste or 3 vegetarian green curry spoonfuls (see note)
1 2/3 cups of coconut cream
300g of fried tofu, cubed
300g of pumpkin, cubed
150 g green beans, no tips or strands
3 thickly sliced courgettes
Fresh coriander to serve
Heat the oil in a thick-bottomed casserole and salte the curry paste over a high heat for a few seconds. Add the coconut cream and, When it starts to boil, lower the heat and let it cook for 5 minutes.
Pour in the tofu and vegetables, Cover the casserole and let it cook over a very gentle heat 15 minutes or until the pumpkin is al dente. Season to your liking and aromatic with coriander. 5irva curry with steamed jasmine rice.
Some curry pastas carry prawn paste in their composition. If you want a fully vegetable curry, do the following: roast in a frying pan, often stirring, 1 teaspoon of comines with 2 teaspoons coriander seeds during 2 minutes, or until they give off their scent; majesty everything well in the mortar with 1/2 teaspoon of black peppercorns and transfer to the blender. Add 4 large green chillies, 1 chopped onion, 5 cloves of garlic, 2 chopped lemongrass stems, 1 teaspoon salt and another teaspoon lime zest, 2 teaspoons chopped fresh galanga, 1/2 cup chopped coriander (leaves and roots), 1 tablespoon of lime juice and another of oil. Whisk until a paste is obtained and keep in the fridge in an airtight container until 3-4 weeks, or in small porciornes in the freezer Comes 1 cup curry paste.
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