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🍽️ Thai-style Carrot Coconut Vegetable Dish

211 kcal · 30 min · 4 servings

Ingredients

• 500 g carrots
• 1 red chili pepper
• 1 garlic clove
• 2 cm fresh ginger
• 2 tbsp vegetable oil
• 1 tbsp curry paste (yellow)
• 200 ml coconut milk
• 600 ml vegetable broth
• light soy sauce
• 0.5 tsp turmeric powder
• 1 pinch ground coriander

Instructions

1. 1. Peel the carrots.
2. 2. Slice the carrots diagonally into thin rounds or use a grater.
3. 3. Wash the chili.
4. 4. Cut the chili in half lengthwise.
5. 5. Remove the seeds from the chili.
6. 6. Finely chop the chili.
7. 7. Peel the garlic.
8. 8. Peel the ginger.
9. 9. Finely chop the garlic and ginger.
10. 10. Heat oil in a pot.
11. 11. Add the garlic, ginger, and chili to the hot oil.
12. 12. Sauté the vegetables briefly.
13. 13. Add the carrot slices to the pot.
14. 14. Add the curry paste to the pot.
15. 15. Sauté the carrots and curry paste briefly.
16. 16. Deglaze the mixture with the coconut milk.
17. 17. Add the vegetable broth.
18. 18. Season the mixture with soy sauce.
19. 19. Add turmeric.
20. 20. Add coriander.
21. 21. Simmer the dish over medium heat for 8 to 10 minutes.
22. 22. Remove about one quarter of the soup from the pot.
23. 23. Puree the removed soup until smooth.
24. 24. Return the pureed vegetables to the pot.
25. 25. Let the soup simmer a bit more if you prefer a thicker consistency.
26. 26. Add more broth if the soup is too thick.
27. 27. Taste the dish again and adjust seasoning.
28. 28. Serve the vegetables in small bowls.

Nutrition per serving

• kcal: 211
• Protein: 4 g · Fett/Fat: 16 g · Carbs: 12 g