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Vegetable coconut curry from the wok

updated

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Ingredients for 3 servings:

  • 1 bell pepper(s), red, diced
  • 1 fennel, diced
  • 1 zucchini, peeled, cut into strips
  • 1 onion(s), finely diced
  • 1 garlic clove(s), finely chopped
  • 200 g sugar snap peas
  • 1 can mung bean sprouts
  • 2 tbsp sesame oil
  • 2 chili peppers
  • ½ bunch parsley
  • 250 g noodles (Mie)
  • 1 can coconut milk
  • salt and pepper
  • curry powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

In the order listed above, fry the vegetables one by one in the wok with sesame oil. So, first fry the bell peppers, then add the fennel, and so on. Add the onion, garlic clove, and chili peppers last. Sauté for about 5 minutes. Deglaze with coconut milk and season with salt, pepper, and curry powder. Stir in fresh parsley before serving. Prepare the mie noodles according to the package instructions.

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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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