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🍽️ Simple Green Curry with Vegetables

464 kcal · 30 min · 4 servings

Ingredients

• 400 g Baby Pak Choi (approx. 4 pieces)
• 2 Zucchini
• 4 Spring onions
• 2 Onions
• 2 Garlic cloves
• 20 g Ginger (approx. 1 piece)
• 1 small red chili pepper
• 30 g Coconut oil (approx. 2 tbsp)
• 1 tsp Turmeric powder
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 600 ml Coconut milk
• 400 g Peas (frozen)
• 20 g Coriander (1 bunch)
• 1 box Mizuna
• Salt
• 2 tbsp Lime juice
• Chili flakes

Instructions

1. 1. Wash the pak choi thoroughly and cut it lengthwise into thin strips.
2. 2. Wash the zucchini, cut it lengthwise into quarters, and slice these into bite-sized pieces.
3. 3. Wash the spring onions and cut them into 2 to 3 centimeter long pieces.
4. 4. Peel the onions, garlic, and ginger and dice them finely.
5. 5. Wash the chili pepper lengthwise, halve it, remove the seeds, and chop the flesh.
6. 6. Heat some oil in a large pot.
7. 7. Add the chopped chili, onions, garlic, and ginger to the pot and sauté them for 2 minutes over medium heat.
8. 8. Add the spices and sauté them for another 1 minute.
9. 9. Pour the coconut milk into the pot and bring the mixture to a boil.
10. 10. Add the pak choi, zucchini, spring onions, and peas to the pot.
11. 11. Let the curry simmer for 7 to 8 minutes over medium heat, stirring occasionally.
12. 12. Wash the coriander leaves, shake off excess water, and pick them off the stems.
13. 13. Roughly chop the coriander leaves.
14. 14. Cut the cress from the bed.
15. 15. Stir the chopped coriander leaves into the finished curry.
16. 16. Season the curry to taste with salt and lime juice.
17. 17. Fill the green curry into small bowls.
18. 18. Sprinkle chili flakes over the curry.
19. 19. Garnish the dish with the fresh cress.

Nutrition per serving

• kcal: 464
• Protein: 7 g · Fett/Fat: 41 g · Carbs: 16 g