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🍽️ Creamy Yellow Vegetable Curry

195 kcal · 30 min · 4 servings

Ingredients

• 2 green chili peppers
• 2 sprigs cilantro
• 3 shallots
• 1 piece galangal (approx. 1 cm long)
• 1 clove garlic
• 1 stalk lemongrass
• 0.5 lime
• 4 tbsp Thai fish sauce
• 0.5 tsp ground coriander
• 0.5 tsp ground cumin
• 0.5 tsp turmeric
• 150 g snake beans
• 125 g baby corn
• 250 g zucchini (1 zucchini)
• 200 g red bell peppers (1 red bell pepper)
• 2 tbsp rapeseed oil
• 300 ml coconut water
• 150 ml classic vegetable broth
• 100 ml cooking cream
• 1 tbsp raw cane sugar

Instructions

1. 1. Wash the chili peppers thoroughly and remove the stems.
2. 2. Wash the coriander leaves and shake them dry.
3. 3. Peel the shallots, the galangal, and the garlic cloves.
4. 4. Wash the lemongrass and remove the tough green outer leaves.
5. 5. Roughly chop all prepared ingredients with a large knife.
6. 6. Place the chopped ingredients into a stand mixer.
7. 7. Squeeze the lime and measure out 1 tablespoon of juice.
8. 8. Add the lime juice to the mixer.
9. 9. Add 2 tablespoons of fish sauce.
10. 10. Add ground coriander and cumin to the mixer.
11. 11. Add turmeric to the mixer.
12. 12. Blend everything into a smooth paste.
13. 13. Wash the snake beans and trim the ends.
14. 14. Dry the snake beans.
15. 15. Cut the snake beans diagonally into pieces about 4 cm long.
16. 16. Wash the baby corn cobs.
17. 17. Dry the baby corn cobs.
18. 18. Halve the baby corn cobs lengthwise.
19. 19. Wash the zucchini.
20. 20. Halve the zucchini lengthwise.
21. 21. Slice the zucchini.
22. 22. Halve the bell pepper.
23. 23. Remove the core of the bell pepper.
24. 24. Wash the bell pepper.
25. 25. Cut the bell pepper into strips about 1 cm wide.
26. 26. Heat oil in a wok over high heat.
27. 27. Add the curry paste to the wok.
28. 28. Sauté the curry paste, stirring, for 1 minute.
29. 29. Pour in the coconut water.
30. 30. Bring the mixture to a boil once.
31. 31. Let the sauce reduce over medium heat for 5 minutes.
32. 32. Pour in the broth.
33. 33. Add the prepared vegetables to the wok.
34. 34. Pour in the cooking cream.
35. 35. Cook everything, stirring constantly, for about 10 minutes.
36. 36. Season the curry with the remaining fish sauce.
37. 37. Add the remaining lime juice.
38. 38. Season with sugar to taste.
39. 39. Serve the curry immediately.

Nutrition per serving

• kcal: 195
• Protein: 5 g · Fett/Fat: 10 g · Carbs: 20 g