Creamy, incredibly flavorful Thai curry with vegetables that you can have ready in under 30 minutes. Extra creamy due to coconut milk, with lots of flavorful spices.
If rice or quinoa is served, cook according to packaging instructions.
In the meantime, heat a large pot. Briefly sauté oil, onion, ginger and garlic until onions are slightly translucent.
15 ml Frying oil or other high heat oil, 55 g red onion, 10 g Ginger, 6 g Garlic cloves
Add broccoli, bell bell pepper and carrots and stir vigorously once.
200 g Broccoli florets, 1 Paprika, 2-3 medium carrots cut into slices
Add cumin, turmeric, cardamom, cinnamon, cloves, cayenne pepper, nutmeg, (optional) fennel seeds, (optional) star anise and continue stirring.
2 tbspn Cumin, 1 tbspn Turmeric, ½ tbspn Cardamom, ½ tbspn Cinnamon, ¼ tbspn Cloves, ¼ tbspn Cayenne pepper, ¼ tbspn Nutmeg, optional ½ tsp fennel seeds, optional 2 star anise (remove from the curry after cooking)
Add curry paste and deglaze with coconut milk.
30 g red or green curry paste, 400 ml Canned coconut milk
Add peanut butter, maple syrup, lemon juice, green beans and water. Stir vigorously again and simmer, uncovered, over medium heat for 20 minutes.
45 g Peanut butter, 15 ml maple syrup, 30 ml Tamari, 15 ml Lemon juice, 200 g green beans, 250 ml Water, black pepper to taste, optional more chili to taste
At the end of the cooking time, briefly taste and season if necessary.
Portion onto two plates, serve with desired accompaniments and enjoy!
Keep leftovers covered in the fridge for 2-3 days. Freeze within 1 month.
Fresh coriander leaf, Basmati rice, Quinoa, Freshly baked naan bread, Chili pods, Seeds and kernels at will