Green Vegetable Thai Curry - E monate, e monate, e kholo

Pele, hlatsoa 'me u lokise meroho: Kopa konofolo, onion le ginger' me u li khaole hantle. Ebola lihoete 'me u khaole likotoana tse 3 mm. Arola bolelele ba zucchini 'me u khaole lilae tse 5 mm. Tlosa lehlaka ka peo ho pepere 'me u khaole likotoana tse bophara ba 5 mm ka bophara. Khaola li-mushroom tsa Schitaki likotoana tse ka bang lisente tse 20 ka 'ngoe. Lehlaka la li-mushroom le ka sebelisoa. Halofo kapa boraro (boholo ba ho loma) broccoli e hlaha. Khaola pak choi ka likhoele tse bophara ba 2 cm. Mona nka feela makhasi kaofela le karolo e bonolo ea kutu.

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.

Keletso ea 5 broccoli: Haeba u fumana broccoli e tloaelehileng feela, u se ke ua sebelisa kutu ebe u e khaola ka lipalesa tse nyane. Ho qala ho pheha, e tšele ka pitseng hammoho le lihoete.

'Me joale thabela feela ka letsoalo le hloekileng.