Description
The tons of vegetables in the curry and the use of coconut milk makes this both vegan and super healthy.
Ingredients
- Thai curry powder – 2 Tbsp , or as required by taste, recipe below
- Onions – 1 + 1 , medium
- Garlic – 5-6 cloves
- Ginger – an inch piece
- Sugar – 1 Tbsp
- Coconut milk – 400 ml
- Dessicated coconut – 2 Tbsp
- Peanuts – a handful, roasted
- Thai Basil – a few leaves, for garnish
- Lemon juice – as required for garnish
- Vegetables – 1.5 C, a mix of bell peppers, cabbage or anything else you might think of, diced
- Salt – to taste
- Soba noodles – 2 bunches, cooked as per instructions on the pack
- Cooking oil – 1 Tbsp. I used peanut oil.
Thai Curry Powder
- Bay leaf – 2
- Coriander seeds – 3 Tbsp
- Cumin seeds – 2 Tbsp
- Ginger powder – 2 Tbsp
- Black peppercorns – 1 Tsp
- Red chillies – 2-3
- Clove – 2
- Turmeric powder – 1 Tbsp
Instructions
- Grind one half of the onions, garlic and ginger together and keep aside.
- Heat the oil in a pan, and saute the onions till it turns baby pink in colour. Add the onion, garlic and ginger paste to this and saute more.
- After 5-6 min, add the diced vegetables to this and saute more. Add the curry powder, coconut milk and the dessicated coconut to this and stir. Let the curry boil on a medium flame for 5-6 min. Mix sugar and salt.
- Serve hot with the roasted peanuts, basil and lemon juice as garnish on the noodles.
Thai Curry Powder
- Dry roast all the ingredients except turmeric and ginger powders. Remove from heat and mix the powders.
- Store in a cool dry container and use for curries as required.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Main