Thai vegetables

People :

4

Preparation time :

35 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 2 onions
  • 2 carrots
  • 200 gr. hard tofu
  • 200 gr. broccoli florets
  • 150 gr. pumpkin
  • 100 gr. peas
  • 150 gr. bamboo shoots
  • 4 baby corn
  • 3 cloves garlic
  • 100 gr. bean sprouts
  • 200 gr. pineapple
  • 1 eggplant
  • 100 gr. green beans
  • 4 kafir lime leaves
  • 8 Thai basil leaves
  • 2 tablespoons honey
  • 3 tablespoons soy sauce
  • 700/800 gr. coconut milk
  • 2 tablespoons Thai green curry paste
  • 1 tbsp olive oil
  • salt

 

Preparation
  1. Peel and chop all the vegetables and pineapple.
  2. Cut the tofu into squares.
  3. In a saucepan heat oil and add curry paste and cook for a minute without stirring. Gradually add the coconut milk. Then add lime leaves, soy sauce and honey.
  4. Cook for a few until it begins to boil.
  5. Add vegetables, starting with those that require longer cooking time, then onion, carrot, squash, garlic.
  6. After a few minutes add the pineapple, tofu, eggplant, bamboo shoots, broccoli, corn and finally the beans, peas, and Thai basil leaves. Keep aside some leaves to garnish the dish.
  7. Season with salt. Simmer a few more minutes until vegetables are done.

Additional information

People :

4

Preparation time :

35 min

Difficulty:

Easy