John Myers
Leek, Carrot and Onion Pan with Coconut Milk – Spicy
The perfect leek, carrot and onion pan with coconut milk – spicy recipe with a picture and simple step-by-step instructions.
- 1 tbsp Wok oil
- 4 Pc. Carrots
- 3 cm Ginger
- 2 Toes Garlic
- 1 St. Pepperoni
- 2 Rods Leek
- 2 Pc. Onions
- 1 Pc. Red pepper
- 200 ml Coconut milk
- 200 ml Water
- 2 tsp Vegetable broth powder
- Black pepper from the mill
- 1 tsp Curry powder
- 1 pinch Chili powder
- Rice
- Peel the carrots and cut into thin slices. Clean the leek and cut into narrow rings. Clean and core the peppers and cut into small pieces. Peel the onions and finely dice them. Peel and finely dice the garlic, ginger and pepperoni. First heat the wok, then the oil. Fry the carrots, onions, garlic, ginger and pepperoni while stirring until the carrots and onions have softened a little. Then add the leek and paprika and stir-fry for a few minutes. Dust and mix in the vegetable stock and spices. Deglaze with coconut milk and water. Let the whole thing boil down briefly and serve with (basmati) rice. Enjoy your meal!
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