Red Thai Curry

Step 1/5

• 200 g rice

• knife
• cutting board

Wash all vegetables. Cut onions and bell peppers into equally sized stripes. Cut snap peas into thirds. Cut spring onion into thin slices. Peel and finely mince garlic and ginger. Unfreeze edamame beans by heating up in the microwaves in 15 sec. increments. Cook 200g rice in pot/rice cooker.

Step 2/5

• 1 onion
• 2 tsp red chili paste
• 2 cloves garlic
• ginger
• oil (for frying)

Heat up 1 tbsp. of neutral oil in wok on high heat. Add onions and cook until translucent/lightly brown. Stir occasionally (approx. 3 minutes). Add ginger and garlic, let fry until golden brown and then stir. Add in 2 tsp. red chili paste and stir until mixed throughout onions.

Step 3/5

• 1 bell pepper
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 400 ml coconut milk
• salt
• 1 pinch sugar

Add in 1 can (400ml) coconut milk. Add in fish 2 tbsp fish sauce and 1 tbsp soy sauce. Add in pinch of salt and sugar. Bring to a boil. Then add in bell pepper, reduce to lower heat and simmer for 12 min.

Step 4/5

• 80 g snap peas
• 100 g edamame beans
• 50 g peanuts
• 15 ml lime juice (optional)
• ⅓ stalk lemongrass (optional)

Add in snap peas and cook 3 min (optional: add lemongrass stalk). Turn to very low heat. Add edamame beans and peanuts (optional: add juice of half a lime). Taste and add salt if needed. Let simmer on very low for 5 min.

Step 5/5

• 1 spring onion (for garnish)
• 50 g peanuts (for garnish)

Serve curry with rice. Garnish with peanuts and spring onions.

Enjoy your meal!