← All recipes

🍽️ Creamy Green Thai Vegetable Curry with Rice

550 kcal · 30 min · 4 servings

Ingredients

• green asparagus 1 bunch
• spring onions 1 bunch
• broccoli 1 pc.
• sugar snap peas 250 g
• ginger, fresh 15 g
• garlic cloves 2 pc.
• basmati rice 300 g
• salt pinch
• oil 4 tbsp
• curry powder pinch
• brown sugar pinch
• coconut milk 400 ml
• vegetable broth 200 ml
• organic limes 1 pc.
• coriander, fresh 20 g
• cashew nuts 40 g
• cornstarch 1 tsp

Instructions

1. 1. Thoroughly wash the asparagus.
2. 2. Peel the bottom third of the asparagus stalks.
3. 3. Remove the tough ends from the asparagus.
4. 4. Cut the asparagus diagonally into large chunks.
5. 5. Set the asparagus tips aside separately.
6. 6. Clean the spring onions.
7. 7. Cut the spring onions into pieces.
8. 8. Wash the broccoli.
9. 9. Divide the broccoli into small florets.
10. 10. Clean the snow peas.
11. 11. Halve the snow peas diagonally.
12. 12. Peel the ginger.
13. 13. Peel the garlic cloves.
14. 14. Finely chop the ginger and garlic.
15. 15. Put the rice into a pot.
16. 16. Pour about 700 ml of salted water over the rice.
17. 17. Bring the water with the rice to a boil.
18. 18. Reduce the heat to low to medium.
19. 19. Let the rice cook for about 12 minutes.
20. 20. Heat 2 tablespoons of oil in a pan or wok.
21. 21. Set the heat to high.
22. 22. Add the asparagus pieces and spring onions to the pan.
23. 23. Fry the vegetables vigorously for about 3 minutes while stirring.
24. 24. Add the asparagus tips.
25. 25. Fry the asparagus tips for about 1 minute longer.
26. 26. Remove all the vegetables from the pan.
27. 27. Wipe the wok clean.
28. 28. Heat 1 tablespoon of oil in the wok.
29. 29. Add the broccoli to the wok.
30. 30. Fry the broccoli for about 3 minutes while stirring.
31. 31. Remove the broccoli from the wok.
32. 32. Add the curry powder to the remaining frying fat.
33. 33. Add the chopped ginger and garlic.
34. 34. Toast the spices and vegetables briefly.
35. 35. Add 1 teaspoon of sugar.
36. 36. Deglaze the mixture with coconut milk.
37. 37. Deglaze the mixture with broth.
38. 38. Bring the sauce to a boil.
39. 39. Return the pre-fried vegetables to the pan.
40. 40. Add the snow peas.
41. 41. Cover the pan.
42. 42. Let the vegetables cook for about 4 to 5 minutes.
43. 43. Wash the lime.
44. 44. Halve the lime.
45. 45. Squeeze the juice from the lime.
46. 46. Wash the coriander.
47. 47. Remove the coarse stems from the coriander.
48. 48. Roughly chop the coriander.
49. 49. Roughly crush the cashew nuts.
50. 50. Mix the starch with a little water in a bowl.
51. 51. Add the starch mixture to the curry.
52. 52. Thicken the curry with it.
53. 53. Bring the curry to a boil again.
54. 54. Season the curry with salt.
55. 55. Add the lime juice.
56. 56. Adjust to taste with sugar if needed.
57. 57. Adjust to taste with curry powder if needed.
58. 58. Sprinkle the curry with coriander.
59. 59. Sprinkle the curry with cashew nuts.
60. 60. Serve the curry together with the rice.

Nutrition per serving

• kcal: 550
• Protein: 15 g · Fett/Fat: 28 g · Carbs: 66 g