Vegetables red curry

Price
cocina asiatica
Thai kitchen
Vegetarian
Vegetables red curry
People 4
Portions 4
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prep time
15 min
cooking time
20 min
total time
35 min
prep time
15 min
cooking time
20 min
total time
35 min
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
  1. 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.
  2. Add the onion and kaffir lime leaves and let it continue to cook for 3 minutes
  3. 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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