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Vegetable stir-fry with curry paste

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Ingredients for 4 servings:

  • 2 large carrots
  • 1 stalk(s) leek
  • 2 bell peppers (color according to preference)
  • 1 tbsp sesame oil
  • 200 ml cream
  • 1 tsp curry paste, green
  • e.g. soy sauce
  • e.g. fish sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian, easy, quick, using leftovers

Cut the vegetables into strips. Heat sesame oil in a wok and fry the vegetables until well-seared. Deglaze with cream and season with curry paste, soy sauce, and fish sauce. Simmer until the vegetables are tender enough to your liking. Serve with jasmine rice. This dish can also be made with other leftover vegetables, making it a great leftover dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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