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Leek and carrot dish Thai style

updated

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Ingredients for 1 servings:

  • 2 carrots
  • 1 stalk(s) leek
  • 1 garlic clove(s)
  • 1 tsp oil for frying
  • 1 tsp vegetable stock powder
  • n. B. Pfeffer
  • e.g. curry powder
  • e.g. chili powder
  • 50 ml coconut milk
  • 50 ml milk (1.5%)
  • 100 ml water
  • 50 g rice, cooked

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

WW suitable

Peel the carrots and slice thinly. Trim the leek and slice into thin rings. Crush the garlic clove with the back of a knife and fry it whole with the carrot slices in 1 teaspoon of oil until slightly softened. Then add the leek rings and fry for a few minutes. Drizzle with vegetable stock and the spices, then deglaze with coconut milk, milk, and water. Let the mixture simmer slightly. Serve with the cooked rice.

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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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