Name: Aromatic Thai Curry with Vegetables and Cashews
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 Portionen
Ingredients: 1 piece Ginger; 1 clove Garlic; 2 piece Carrots; 2 piece Red bell pepper; 200 g Sugar snap peas; 4 piece Spring onions; 2 tbsp Coconut oil; 3 tbsp Red curry paste; 2 can Coconut milk; 50 g Cashews; 0.5 bunch Coriander; 1 piece Lime; 2 tbsp Fish sauce; to taste Salt; to taste Sugar; 200 g Jasmine rice

Cook Time

45 min

Servings

Difficulty

Medium

Prep Time

30 Min

This Thermomix® recipe for Aromatic Thai Curry with Vegetables and Cashews is ready in 45 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This red Thai curry is an absolute taste experience! The combination of fresh vegetables, aromatic curry paste and creamy coconut milk makes it a dish that simply makes you happy. I love how quick and easy it is to prepare - perfect for a stressful evening. The roasted cashews and fresh coriander give the curry the finishing touch. Served with fragrant jasmine rice, it is a feast for the senses. If you like it a little spicier, you can simply use a little more curry paste. A great vegetarian dish that also convinces meat lovers!

Ingredients (16 ingredients)

1 piece Ginger
1 clove Garlic
2 piece Carrots
2 piece Red bell pepper
200 g Sugar snap peas
4 piece Spring onions
2 tbsp Coconut oil
3 tbsp Red curry paste
2 can Coconut milk
50 g Cashews
0.5 bunch Coriander
1 piece Lime
2 tbsp Fish sauce
to taste Salt
to taste Sugar
200 g Jasmine rice

Preparation (6 steps)

Chop ginger and garlic

Thermomix® Setting

3 sec/Speed 7

Peel a thumb-sized piece of ginger and place a clove of garlic in the mixing bowl and chop for 3 sec./level 7. Push down with the spatula.

Prepare vegetables

Peel 2 carrots and cut into strips. Wash, clean and cut 2 red bell peppers into strips. Wash and halve 200 g sugar snap peas. Wash 4 spring onions and cut into fine rings. Set aside.

Sauté curry paste

Thermomix® Setting

3 min/248°F/Speed 1 120

Put 2 tbsp coconut oil and 3 tbsp red curry paste in the mixing bowl and sauté for 3 min./120°C/level 1.

180

Cook curry

Thermomix® Setting

5 min/212°F/Linkslauf Speed 1 100 Reverse

Add 2 cans (400 ml each) of coconut milk to the mixing bowl, add the prepared vegetables and simmer for 5 min./100°C/reverse/level 1.

300

Season curry

Thermomix® Setting

1 min/212°F/Linkslauf Speed 1 100 Reverse

Add 1 tbsp lime juice, 2 tbsp fish sauce, salt and sugar to the mixing bowl to taste and stir in for 1 min./100°C/reverse/level 1.

Arrange

Arrange the curry on a plate with some rice and sprinkle with roasted cashews and chopped coriander. Prepare rice according to package instructions. Roast cashews in a pan without fat. Pluck ½ bunch of coriander from the stems. Squeeze the juice from the lime.