Thai curry with plant-based curry chunks
Our plant-based curry chunks
High in protein, rich in vitamin B12 and unbeatable in taste, because our Curry Chunks are made from the finest plant-based ingredients and refined with exotic spices. The savory pieces offer an incomparable curry aroma with every bite.
40 Min Working hours.
4 Portions
mittel
Ingredients
2 Pck.
THE GREEN MOUNTAIN-Plant-Based Curry Chunks
2
medium-sized carrots
2
Sweet potatoes
1 tuber
Celery
80g
Sugar snap peas
200 g
Pineapple pieces
0,8 l
Coconut milk
0,6 l
Vegetable broth
100 g
bean sprouts
3 TBSP.
Vegetable oil
1 TBSP.
red curry paste
2
Lime leaves
1
Lemongrass stalks
1
fresh red pepper
1 TSP
Fish sauce
Some
Basil
Some
Salt
This is how it’s done:
1.
Clean and peel the carrots, sweet potatoes and celery and cut into bite-sized pieces. Clean the mangetout and cut off the ends.
2.
Heat 2 tbsp oil in a pan and briefly sauté the curry paste. Add the prepared vegetables and sauté briefly.
3.
Add the pineapple chunks, coconut milk, stock and lime leaves to the pan and bring everything to the boil.
4.
Crush the lemongrass on the work surface using a small heavy saucepan. Remove the stalks from the chilli peppers – remove the seeds if necessary – cut into rings and add to the curry together with the lemongrass.
5.
Simmer the curry over a low heat for about 25-20 minutes.
6.
Rinse the basil under cold running water, spin dry and pluck the leaves from the stalks. Rinse the sprouts in a colander and leave to drain. Fry the curry chunks in the remaining oil in a pan over a medium-high heat for about 4-5 minutes on all sides.
7.
Add the basil leaves, sprouts and fried plant-based curry chunks to the curry about 5 minutes before the end of the cooking time and season with salt and fish sauce.
Tip: Sprinkle the Thai curry with a little coriander and serve with delicious fragrant rice.
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