Fualaau La'au Thai Curry - Manaia, Manaia, Manaia

Muamua, fufulu ma saunia fualaau faisua: Pa'u le kalaka, aniani ma le ginger ma tipi tipi. Aveese le kāloti ma tipi i ni fasi pepa 3 mm. Vaelua le zucchini umi ma tipi i ni fasi pepa 5 mm. Ave'ese le 'au o lo'o i ai fatu mai le pepa ma tipi i ni fasi pepa e 5 mm le lautele. 'Otioti le pulou Schitaki i ni fasipepa pe a ma le 20 sene ta'itasi. E mafai ona fa'aaogaina le 'au'au mushroom. Ave le afa po'o le fa'atolu (tu'i-tele) le broccoli vao. Otioti le pak choi i ni fasipepa 2 cm le lautele. O i'i e ave uma ai lau lau ma le vaega mu'amu'a ole la'au.

In a cup, stir the curry paste with the lime juice, the fish sauce and the soy sauce until smooth. If you’re vegan, replace the fish sauce with soy sauce.

Now let’s start: heat a wok or large saucepan. Then fry the onion, ginger, garlic (chilli if you like) in oil briefly / do not brown. Add the mushrooms, carrots and peppers, toss briefly and. salt. Then add the coconut milk, sugar and the mixed curry paste, stir and simmer for 5 minutes. Then add the wild broccoli and the pak choi and simmer for another 2 minutes. Season to taste with lime juice, salt and soy sauce – the curry is ready and can be served.

As a side dish, Thai rice is served, best prepared in a rice cooker, as it then sticks a bit. You can also eat the curry as a kind of soup. If you then replace the sugar with sweetener or stevia, then it’s NO CARB. I put the plucked coriander leaves on the table. Anyone can take it as he likes.

Motugaafa 5 broccoli: Afai e te maua naʻo le broccoli masani, aua le faʻaogaina le 'au ma tipi i ni fuga laiti. Ina ia amata kuka, teu i totonu o le ulo faatasi ma karoti.

Ma o lenei tau lava o le fiafia ma se lotofuatiaifo manino.