Zutaten für Thai Yellow Curry Vegan
- Peanut Oil
- 2 tablespoons yellow curry paste
- 2 cloves garlic, minced
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup vegetable broth
- Fresh Ginger
- 1 pound potatoes, peeled and cubed
- 1/2 medium yellow onion, thinly sliced
- Red Bell Pepper
- Green Bell Pepper
- 1 cup sliced carrots
- Mushroom
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- Fresh cilantro, for garnish
- White Rice
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Zubereitung von Thai Yellow Curry Vegan
- Heat 2 tablespoons of oil in a deep frying pan or wok over medium-high heat until shimmering.
- Add 2 tablespoons of yellow curry paste and 2 minced cloves of garlic. Cook, stirring constantly, for 30 seconds until fragrant.
- Slowly pour in 1 (13.5 ounce) can of full-fat coconut milk and 1 cup of vegetable broth. Stir to combine.
- Reduce heat to low, bring to a gentle simmer, and cover.
- Add 1 pound of cubed potatoes. Simmer for 10-15 minutes, or until potatoes are tender.
- Stir in 1 inch of peeled and grated ginger, 1/2 medium yellow onion (thinly sliced), and 1 bell pepper (any color, thinly sliced).
- Continue to simmer for 7 minutes, or until the vegetables are tender-crisp.
- Add 1 cup sliced carrots, 1 cup sliced mushrooms, 2 tablespoons soy sauce, and 1 tablespoon brown sugar. Stir to combine.
- Simmer for another 5 minutes to allow flavors to meld. Taste and adjust seasonings as needed.
- Serve hot over 2 cups of cooked rice. Garnish generously with fresh cilantro.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
50g
Fat
136g
Carbs
48g
