Whoever visits us regularly knows that we love Indian food. We also like using simple ingredients which when seasoned well get the real kick, taste and aroma. That’s why we like using the veggies that are currently in season. Here’s the perfect combination of snap peas and carrot with curry paste and coconut milk. You’ll love this dish even if you have avoided Indian food so far.
Ingredients (serves 2)
250g snap peas
2 big carrots
1.5 tbsp olive oil
1 tbsp yellow curry paste
salt
4 tbsp coconut milk (solid layer)
clove of garlic
1/3 chili pepper
Instructions:
Chop the chili pepper and garlic finely. Slice the carrots. Cut the snap peas into halves.
In a small bowl combine olive oil with curry paste and put it on a frying pan. Add garlic and chili pepper. Fry for a few minutes. Add carrots and season with some salt. When the carrot get a bit soft, add the peas and mix everything. Stir fry all the veggies for about 3-5 minutes.
Remember that the veggies should stay crispy. Then add coconut milk and some more salt if necessary. Cook the veggies in coconut milk, stirring occasionally until part of the milk evaporates and the veggies are soft.
This curry goes perfectly with wild rice. Enjoy!
Etykiety: carrot, curry, english, gluten free, indian food, main course, peas, recipes
