Freestyle Curry

Too few ratings

Melissa Scheel

Community Member

Difficulty

Medium 👍
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-5+
400 ml coconut milk
4 tsp red curry paste
carrots
boiled potatoes
½ lime (juice)
onion
2 cloves garlic
200 g soy sprouts
red bell pepper
1 tsp curry powder
1 tsp ground coriander
1 tsp chili powder
1 tsp fresh red chili
5 leaves fresh Koriander optional
150 g rice
200 g sugar peas
1 tsp Kurkuma powder
salt, pepper

Utensils

  • sieve, knife, cutting board
  • Pan, some oil, wooden spoon
  • sieve, pot
  • Knife, cutting board, sieve, bowl
  • Step 1/6

    • carrots
    • boiled potatoes
    • red bell pepper
    • sieve, knife, cutting board

    Wash and cut veggies except sprouts and peas

  • Step 2/6

    • 400 ml coconut milk
    • onion
    • 2 cloves garlic
    • 1 tsp fresh red chili
    • 4 tsp red curry paste
    • Pan, some oil, wooden spoon

    Fry onion and garlic until glazed, add fresh chili, add curry paste & mix, then add coconut milk

  • Step 3/6

    • 150 g rice
    • sieve, pot

    Rinse rice and cook according to preference

  • Step 4/6

    • 200 g soy sprouts
    • 200 g sugar peas
    • salt, pepper
    • 1 tsp curry powder
    • 1 tsp chili powder
    • 1 tsp ground coriander
    • 1 tsp Kurkuma powder

    Once coconut milk “sauce” is cooking, add spices, salt and pepper & mix. Then add all the veggies, stir and let simmer, add sprouts and sugar peas last since they don’t need to cook as much

  • Step 5/6

    Let simmer on medium heat until veggies are soft enough and everything looks like a nice almost creamy sauce

  • Step 6/6

    • ½ lime (juice)
    • 5 leaves fresh Koriander optional
    • Knife, cutting board, sieve, bowl

    Drain rice once it’s cooked, add lime juice and fresh cut Koriander

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