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Ginger Curried Vegetables

This delightful recipe is easy to follow and perfect for any occasion.

Course: Salad , Dinner , Others

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

Instructions

    Cup of Yum
  1. Slit the chile lengthwise and cut out the seeds and membranes, then slice into thin rings.
  2. Peel and finely chop the ginger and garlic, then trim and slice the green onions.
  3. Trim the snow peas, then cut into thirds diagonally.
  4. Peel the carrots, then cut into thin strips lengthwise, then slice as thinly as possible.
  5. Rinse the bean sprouts in a sieve and drain well.
  6. Heat the oil in a wok over medium-high heat, then add the chile rings, ginger and garlic and stir-fry lightly.
  7. 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.
  8. Add the coconut milk, curry paste, and soy sauce and heat through, then add the bean sprouts and heat for another 2 minutes.
  9. Roughly chop a few leaves of fresh cilantro and sprinkle over the vegetables. Serve and enjoy!