Ginger Curried Vegetables
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Ginger Curried Vegetables
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1 red chile
- 1 Clove garlic
- thumb-sized piece of fresh ginger
- ½ bunch green onions
- 4 oz Snow peas
- 5 oz carrots
- 3 oz bean sprouts
- 1 Tbsp canola oil
- 1 C unsweetened coconut milk
- 2 tsp red curry paste
- 3 Tbsp soy sauce
- fresh cilantro leaves
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Instructions
- Slit the chile lengthwise and cut out the seeds and membranes, then slice into thin rings.
- Peel and finely chop the ginger and garlic, then trim and slice the green onions.
- Trim the snow peas, then cut into thirds diagonally.
- Peel the carrots, then cut into thin strips lengthwise, then slice as thinly as possible.
- Rinse the bean sprouts in a sieve and drain well.
- Heat the oil in a wok over medium-high heat, then add the chile rings, ginger and garlic and stir-fry lightly.
- Add the carrots and snow peas and stir-fry for 2-3 minutes, then add the green onions and continue to stir-fry for another minute.
- Add the coconut milk, curry paste, and soy sauce and heat through, then add the bean sprouts and heat for another 2 minutes.
- Roughly chop a few leaves of fresh cilantro and sprinkle over the vegetables. Serve and enjoy!
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