300 g | plant-based curry chunks |
1 | medium carrot |
1 | sweet potato |
1 | stalk of celery |
80 g | sugar snap peas |
100 g | pineapple chunks |
0.4 l | coconut milk |
0.3 l | vegetable stock |
50 g | bean sprouts |
3 tbsp | vegetable oil, e.g. peanut oil |
1 tbsp | red curry paste |
2 | lime leaves |
1 | lemongrass stalk |
1 | fresh red chilli pepper (optional depending on desired level of spiciness) |
basil | |
salt | |
fish sauce |
1.
Clean and peel the carrot, sweet potato and celery and cut into bite-sized pieces. Wash the sugar snap peas and cut off the ends.
2.
Heat 2 tbsp oil in a saucepan and briefly sauté the curry paste in it. Add the prepared vegetables and steam for a few minutes.
3.
Add the pineapple chunks, coconut milk, stock and lime leaves to the pan and bring everything to the boil.
4.
Crush the lemongrass on the work surface using a small, heavy pot. Stem the chillies – removing the seeds if necessary – then cut into rings and add to the curry with the lemongrass.
5.
Simmer the curry on a low heat for about 20 to 25 minutes.
6.
Rinse the basil under cold running water, spin dry and pluck the leaves from the stems. Rinse the bean sprouts in a sieve and drain. Fry the TGM curry chunks in the remaining oil in a frying pan over medium to high heat for about 4 to 5 minutes on all sides.
7.
Add the basil leaves, bean sprouts and sautéed plant-based curry chunks to the curry about 5 minutes before the end of the cooking time and season with salt and fish sauce.
Tip: sprinkle the Thai curry with some coriander leaves and serve with delicious fragrant rice.
