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Gaeng Ped Pak - Red Thai curry with vegetables and chilli julienne

Rezeptfoto: Gaeng Ped Pak Rotes Thai Curry mit Gemüse und Chili Julienne. Naan daneben, auf grauem Untergrund fotografiert.

Gaeng Phed Pak - Red vegetable curry

Thailand
Prep Time 5 minutes
Cook Time 20 minutes
4 Persons

Ingredients

  • 70 g Red Thai curry paste
  • 800 ml Coconut milk
  • 1/2 EL Palm sugar
  • Fish sauce or salt
  • 1 Courgette
  • 2 Carrots
  • 2 Potatoes
  • 1 Chilli Large

Instructions

  • Heat the fat from the coconut milk, which will settle in the top of the tin, in a pan and add the Red Thai curry paste Heat in it. Fry the paste over a medium heat for 1 to 2 minutes until well dissolved.
  • Add the remaining coconut milk, palm sugar and a few tablespoons of fish sauce and heat together. The red curry sauce should taste hot and spicy.
  • Peel the potatoes, cut into small pieces and cook in the curry sauce for about 10-15 minutes until almost soft.
  • Cut the vegetables into pieces and finish cooking in the sauce. Of course, you can use any vegetables you like. Finally, flavour again and season if necessary.
  • Serve the curry in a bowl and garnish with the red chillies cut into strips. Serve with steamed Jasmine ricenoodles or naan bread.
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