Red Thai Vegetables

tibits

Prep Time: 7M
Cooking Time: 12M
Serves: 3

Perfect as a side, or as a main with rice or noodles.

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Ingredients

  1. 300g cocoa beans
  2. 200g courgettes
  3. 200g red pepper
  4. 300g small mushrooms (button mushrooms are best, followed by oyster mushrooms or shiitake mushrooms).
  5. 6 tbsp peanut oil
  6. 400 ml coconut milk
  7. 100 ml vegetable stock
  8. 80g red curry paste
  9. Sea salt and black pepper, freshly ground
  10. 1 bunch of Thai basil

Perfect as a side, or as a main with rice or noodles.

Preparation

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Method

  • Wash the beans and cut into 4 cm pieces. Cook in saltwater until tender. Then drain and rinse immediately under cold running water.
  • Wash the courgettes and cut into 2 cm dice. Wash the red pepper, remove the seeds and cut into 2 cm dice. Clean the mushrooms, remove any traces of soil and cut the ends.
  • Heat the peanut oil and sweat the red pepper, mushrooms and courgettes for 3-4 minutes. Drain in a sieve.
  • Meanwhile mix the coconut milk with the vegetable stock and the curry paste and bring to the boil.
  • Add the vegetables and cook for another 5 minutes. Add salt and pepper, to taste. Serve with basmati rice with herbs (recipe on p136) and the finely chopped Thai basil.

Tip: you can also add freshly ground ginger.

 

 

 

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