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Red Thai Vegetables

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Main course - Vegetables

Vegetarian

Easy:

Moderate:

Origin of dish: Thailand
Type of cooking: Hob

Preparation time: 30 minutes

Ingredients (serves 4):

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

Method:

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