Thai curry vegetarian

Ingredients for 3 servings:

• 1 bell pepper(s), red
• 2 m.-sized onion(s)
• 1 banana(s)
• 2 carrots
• 1 piece(s) ginger, fresh, about the size of a walnut, more
• 1 clove(s) garlic
• 1 tbsp peanut butter
• 1 tbsp Thai curry paste, red, if you like it really hot, use a little more
• 2 tbsp sugar
• 1 tbsp soy sauce
• 1 tsp coconut oil
• 1 pinch of salt
• ½ package of noodles (Chinese instant noodles)
• 1 can coconut milk, approx. 200 ml

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 10 minutes

Real fast food – but healthy, creamy, and made super fast – with Chinese instant noodles

Prepare everything, preheat the wok or frying pan over low heat, and add the coconut oil. Peel and finely slice the carrots, chop the bell peppers, turn the wok up to high, peel the onion and also roughly chop it. Now throw everything into the hot wok. Quickly chop the garlic (peeled) and ginger (unpeeled) and add them. Stir occasionally. Arrange the curry paste, peanut butter, and sugar on a small plate, open the coconut milk, and stir once. Pour boiling water over the instant noodles in a tall container. Before the vegetables are soft, stir in the prepared ingredients and fry briefly, then deglaze with the coconut milk and stir well. Turn the heat down. Cut the banana into thin slices and add them. Season with soy sauce, salt, and sugar, if desired. Drain the noodles as soon as they are soft and mix with the sauce.