Imifuno eluhlaza yaseThai Curry – Yummy, Imnandi, Inkulu

Okokuqala, hlamba kwaye ulungiselele imifuno: Khuba igalikhi, itswele kunye nejinja kwaye uzinqumle kakuhle. I-peel i-carrots kwaye unqumle kwiinqununu ze-3 mm. Ikota ubude be-zucchini kwaye unqumle kwii-5 mm zeengcezu. Susa isiqu kunye nembewu kwipepile usike ube yimicu elingana ne-5 mm ububanzi. Sika ama-mushroom e-Schitaki kwiinqununu malunga neesenti ezingama-20 nganye. Isiqu sekhowa singasetyenziswa. Isiqingatha okanye yesithathu (ubukhulu bokuluma) i-broccoli yasendle. Sika i-pak choi ibe yimichilo ye-2 cm ububanzi. Apha thatha kuphela amagqabi onke kunye nenxalenye ethambileyo yesikhondo.

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.

Ingcebiso yesi-5 kwi-broccoli: Ukuba ufumana i-broccoli eqhelekileyo, ungasebenzisi isiqu kwaye usike kwiintyatyambo ezincinci. Ukuqala ukupheka, yipakishe embizeni kunye neekherothi.

Kwaye ngoku yonwabele nje ngesazela esicocekileyo.