Vegetables red curry
Vegetables red curry
2020-01-29 19:40:52
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(1 votes)
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Ingredients
- 225 g of bamboo shoots or tips, drained
- 2 cups (500 ml) coconut milk
- 1/2 Cup (125 ml) water
- 2 tablespoons of red curry paste
- 1 medium onion, fine chopped
- 4 kaffir lime leaves
- 2 medium-sized potatoes, coarse lyched
- 200 g of pumpkin, thick chopped
- 150 g green beans, into small pieces
- 1 red pepper, chopped
- 3 Zucchini, chopped
- 2 tablespoons fresh basil leaves, chopped
- 2 tablespoons of fish sauce
- Z spoonfuls of lime juice
- 3 teaspoons fine brown sugar
Instructions
- Cut bamboo shoots in half, throw away the hard ends and set aside the buds. Mix coconut milk, water and curry paste in a wok or in a large frying pan. Bring them to the boil, re moving from time to time.
- Add the onion and kaffir lime leaves and let it continue to cook for 3 minutes
- Pour the potatoes and squash into the wok and leave to cook over medium heat for 8 minutes or until the pumpkin is almost made. Add the green beans, pepper, courgettes and let them simmer another 5 minutes. Add half a cup of water if the curry is too thick. It sanes bamboo shoots and basil. Season with fish sauce, lime juice and sugar. Serve with steamed rice.
Notes
- Bamboo shoots or tips can be purchased in brine, packaged in cans or jars.
Recipes easy to https://recetasdecocinafaciles.NET /
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