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  1. Back to homepage
  2. Recipes
  3. Vegan Thai green curry with jasmine-pineapple rice

Vegan Thai green curry with jasmine-pineapple rice

Ȑ
Difficulty
Low
ȑ
Time
55 min
&
Author
Marc Fosh
lorem ipsum

Ingredients

Servings: 2
Makes:

0.5 as needed red pepper, sliced
0.5 tsp coriander seeds
0.5 tsp salt
1 as needed courgette, diced
1 as needed medium onion, finely chopped
1 bunch fresh coriander
1 tin coconut milk
1 tsp cumin seeds
1 tsp ground turmeric
2 Tbsp green curry paste
2 cloves Gewürznelken, peeled
2 Tbsp fresh coriander, chopped
2 tsp fish sauce
250 grams pumpkin, peeled & diced
3 as needed kaffir lime leaves
3 Tbsp lemongrass, chopped
300 grams broccolo, cut into florets
320 grams jasmine rice
350 grams pineapple, diced
4 small green chillies, deseeded
5 grams ginger root
700 ml water
 bunch fresh coriander
0.5 juice of lime
1 juice of lime
 to taste seasoning


Instructions

STEP 1/7

For the jasmine-pineapple rice, bring the water to boil in a saucepan and add the rice and pineapple. Cover with a lid and reduce the heat. Simmer gently for 15 minutes.

STEP 2/7

Remove pan from heat and let the rice sit for 5 minutes, then fluff rice with a fork.

STEP 3/7

Stir in lime juice and chopped coriander. Season to taste.

STEP 4/7

For the green curry paste, place all the ingredients in Braun’s MultiQuick 9087X Hand blender food processor accessory (1,5l) and blend to a thick paste.

STEP 5/7

Heat a little olive oil in a heavy-bottomed saucepan and sweat the onion, sliced red pepper and diced pumpkin until they start to soften.

STEP 6/7

Add the broccoli, courgettes, curry paste and pour over the coconut milk. Simmer for 10 minutes until the vegetables are cooked through.

STEP 7/7

Season to taste, sprinkle with cashew nuts and serve with boiled jasmine rice-pineapple rice.


This recipe was prepared using Braun’s MultiQuick 9087X Hand blender food processor accessory (1,5l).
  1. Back to homepage
  2. Recipes
  3. Vegan Thai green curry with jasmine-pineapple rice

Vegan Thai green curry with jasmine-pineapple rice

Ȑ
Difficulty
Low
ȑ
Time
55 min
&
Author
Marc Fosh
lorem ipsum
Servings:2
Makes:

Ingredients


0.5 as needed red pepper, sliced
0.5 tsp coriander seeds
0.5 tsp salt
1 as needed courgette, diced
1 as needed medium onion, finely chopped
1 bunch fresh coriander
1 tin coconut milk
1 tsp cumin seeds
1 tsp ground turmeric
2 Tbsp green curry paste
2 cloves Gewürznelken, peeled
2 Tbsp fresh coriander, chopped
2 tsp fish sauce
250 grams pumpkin, peeled & diced
3 as needed kaffir lime leaves
3 Tbsp lemongrass, chopped
300 grams broccolo, cut into florets
320 grams jasmine rice
350 grams pineapple, diced
4 small green chillies, deseeded
5 grams ginger root
700 ml water
 bunch fresh coriander
0.5 juice of lime
1 juice of lime
 to taste seasoning

Instructions

STEP 1/7

For the jasmine-pineapple rice, bring the water to boil in a saucepan and add the rice and pineapple. Cover with a lid and reduce the heat. Simmer gently for 15 minutes.

STEP 2/7

Remove pan from heat and let the rice sit for 5 minutes, then fluff rice with a fork.

STEP 3/7

Stir in lime juice and chopped coriander. Season to taste.

STEP 4/7

For the green curry paste, place all the ingredients in Braun’s MultiQuick 9087X Hand blender food processor accessory (1,5l) and blend to a thick paste.

STEP 5/7

Heat a little olive oil in a heavy-bottomed saucepan and sweat the onion, sliced red pepper and diced pumpkin until they start to soften.

STEP 6/7

Add the broccoli, courgettes, curry paste and pour over the coconut milk. Simmer for 10 minutes until the vegetables are cooked through.

STEP 7/7

Season to taste, sprinkle with cashew nuts and serve with boiled jasmine rice-pineapple rice.

Notes

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