Vegetables red curry

cocina asiatica
Thai kitchen
Vegetables red curry
People 4
Portions 4
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (1 votes)
prep time
15 min
cooking time
20 min
total time
35 min
prep time
15 min
cooking time
20 min
total time
35 min
  • 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
  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.
  • Bamboo shoots or tips can be purchased in brine, packaged in cans or jars.
Recipes easy to https://recetasdecocinafaciles.NET /

0 reviews

Leave a comment

Would you like to join the conversation?
Feel yourself free of contribute

Leave an answer

This site uses Akismet to reduce spam. Learn how your comments data are processed.