Ingredients
-
2 red peppers
-
1 red onion
-
120g mange-tout
-
1 pinch of salt
-
1 pinch of sugar
-
1 tbsp yellow curry paste
-
80ml coconut milk
-
4 stalks of coriander
-
100g brown ricecooked
-
50g peanutssalted
Ingredients
Adjust Servings:
| 2 red peppers | |
| 1 red onion | |
| 120g mange-tout | |
| 1 pinch of salt | |
| 1 pinch of sugar | |
| 1 tbsp yellow curry paste | |
| 80ml coconut milk | |
| 4 stalks of coriander | |
| 100g brown rice | |
| 50g peanuts |
Steps
|
1
|
Wash the peppers, dry, remove the stem and seeds and cut into wide strips. Peel the onion and cut into slices. Wash the mange-tout, dry, cut off the ends and cut into thin strips. Season the mange-tout lightly and sugar them and let it steep 10 minutes. |
|
2
|
Mix the yellow curry paste with coconut milk in a bowl. Add the peppers and onion, mix briefly and pour into a microwave-proof mould. Cover with cling film, pierce with a knife and push it into your Panasonic Combi Microwave Oven. Select program 9. |
|
3
|
Remove the curry from the microwave and mix with the mange-tout. Rinse the coriander, shake it dry and peel off the leaves. Serve the curry with rice, coriander and peanuts. Tip: For this curry you can use green, yellow and red curry paste. |
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