I-Green Vegetable Thai Curry - I-Yummy, Imnandi, Enhle

Okokuqala, geza futhi ulungise imifino: Gcoba u-garlic, u-anyanisi kanye nojinja bese uwasika kahle. Hlanza izaqathe futhi uthathe izingcezu ezingu-3 mm. Hlukanisa i-zucchini ngobude futhi uthathe izingcezu ezingu-5 mm. Susa isiqu nembewu kupelepele usike ube yimichilo elingana no-5 mm ububanzi. Sika amakhowe eSchitaki abe yizicucu cishe amasenti angama-20 lilinye. Isiqu samakhowe singasetshenziswa. I-broccoli yasendle ihhafu noma yesithathu (elingana nosayizi). Sika i-pak choi ibe yimichilo engu-2 cm ububanzi. Lapha thatha kuphela amaqabunga wonke kanye nengxenye ethambile yesiqu.

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.

Ithiphu yesi-5 i-broccoli: Uma uthola kuphela i-broccoli evamile, ungasebenzisi isiqu bese uyisika ube yizimbali ezincane. Ukuze uqale ukupheka, yibeke ebhodweni kanye nezaqathi.

Futhi manje jabulela nje ngonembeza ohlanzekile.