Thai Curry
:D
The spiciness in a Thai Curry comes from the curry paste. Red curries are usually spicier than yellow curries but less spicy than green.
People: 1
25 min

Ingredients

1
Carrot
0.75 tsp
Cinnamon
15 grams
Coconut
40 ml
Coconut Milk
0.75 tbsp
Coconut Oil
1 tbsp
Curry Paste
40 grams
Edamame
2 Clove
Garlic
0.75 tbsp
Ginger
60 grams
Green Beans
1 tsp
Ground Coriander
0.5
Onion
60 grams
Rice
50 grams
Tofu

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Prep

  1. Boil your rice according to the instructions on the package and set aside about a ½ cup of the starchy water when draining.
  2. Wash and cut your green beans so that they all have a similar size and shape.
  3. Slice your tofu as you like. Try to ensure all pieces are roughly the same size.

Heating Steps

  1. Heat coconut oil in a pan and add carrot, garlic, ginger and onion, cinnamon and coriander and fry at lower temperature for several minutes.
  2. Turn up the heat to medium and add Edamame and Tofu to your pan and fry for 10 minutes.Finally, add Green Beans and fry for 5 extra minutes.
  3. Mix coconut milk, coconut oil and curry paste together in a bowl, then pour into your pan.
  4. Add your starchy water to the frying pan to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Add the cooked rice to your pan and mix evenly.
  2. Add Coconut on top.