Step 1/4
- 1 eggplant
- 2 carrots
- 1 zucchini
- 1 red bell pepper
- 8 button mushrooms
- snap peas
- 1 red onion
- 2 cloves garlic
- scallion (for garnish)
- cutting board
- knife
- peeler
- garlic press
Wash the vegetables, peeling if necessary and cut into pieces, slices, or sticks. Finely dice onion and mince or press garlic. Slice scallion and set aside for garnish.
Step 2/4
- 2 tbsp canola oil
- 2 tbsp Thai red curry paste
- 200 ml water
- 400 ml coconut milk
Add canola oil to a hot pot or wok. Add onion and garlic and sauté. Add red curry paste and fry briefly. Deglaze with a little water, gradually add the coconut milk, and mix well.
Step 3/4
- 2 tbsp soy sauce
- 240 g rice
- salt
Add eggplant and let cook for approx. 5 min. Add zucchini and carrots and let cook for another 5 min. Add the remaining water and remaining vegetables to the wok. Season to taste with soy sauce and salt.
In the meantime, bring water to a boil and cook rice according to package instructions.
Step 4/4
- chili string (for garnish)
Depending on the size of the vegetables, let the curry cook for approx. 20-25 min. Serve with rice and garnish with sliced scallion and chili threads. Cashews or peanuts fit as well. Enjoy!
