With curry, everything is both simple and complex at the same time. It’s easy - if you want to repeat “the same” Thai one, with a dozen ingredients. Simple - if you have 4 to 6 seasonal vegetables, coconut milk and love the spice. 15 minutes - and the piping hot curry is ready.
- 1 carrot or sweet potato
- 1 eggplant or 1/4 cauliflower
- 1 small cibulin
- 2-4 cloves chasnik
- 1 tomato
- kvass or a couple of pieces of broccoli
- kale, chard or spinach (deep dark green leafy greens)
- olive oil
- Rib sauce (optional!)
- 200-250 ml can of coconut milk
- 1-2 tbsp. - Thai curry paste (zhovta, green, red)
- dry chili
- a small pinch of tsukru or stevia (whether the malt is not too heavy, or in the classic version, it brings out all the flavors)
- optionally tofu, zucchini, zucchini, watermelon, sweet potato, green peas, etc.
Heat olive oil in a heavy-bottomed pan with high sides. Clean the chasnik and chop the tsibul finely. Coat in olive oil until an intense smell appears. Add peeled and diced carrots, followed by eggplant, green pickle and tomato. Simmer 2-4 chilli at a time until the vegetables boil, season with curry and chili (hot until savory). Add a splash of malt sauce, sprinkle with fish sauce (note if you are a vegan with strict conversions), pour in 250 ml and change the sauce. Cover with a crust and prepare 10-15 hvilins. 5 minutes before the end of cooking, add chopped greens. Vegetables can be deprived of half of them, which is also great.
Heat olive oil in a heavy-bottomed pan with high sides. Clean the chasnik and chop the tsibul finely. Coat in olive oil until an intense smell appears. Add peeled and diced carrots, followed by eggplant, green pickle and tomato. Simmer 2-4 chilli at a time until the vegetables boil, season with curry and chili (hot until savory). Add a splash of malt sauce, sprinkle with fish sauce (note if you are a vegan with strict conversions), pour in 250 ml and change the sauce. Cover with a crust and prepare 10-15 hvilins. 5 minutes before the end of cooking, add chopped greens. Vegetables can be deprived of half of them, which is also great.
