Vegan, Quick and Spicy

When it’s cold outside and you just wanna stay at home where it’s warm and cozy and if that’s not enough, I’ve got just the thing for you! A super hot and spicy red Thai curry. One of my favorites. That should get your blood steamed up and your heart pumping! It’s a real sweet deal. And on top of it, it’s vegan but no one seems to notice since there is just so much going on when it comes to flavor. If you are craving meat, just drop in some meat, no harm no foul right? 😀

Let’s get your spice on!

Time: 15 minutes

Ingredients for 2 portions:

  • 250 ml coconut milk
  • 1 tbsp red Thai curry paste
  • 150 gr broccoli
  • 1 kohlrabi
  • 1 carrot
  • 100 gr cabbage
  • 100 gr zucchini
  • 1 tbsp soy sauce

Utensils:

  • Chopping board
  • Kitchen knife
  • Cooking pot

ToDo:

Prepare your vegetables by washing and cutting them. Then heat up your coconut milk in your pot together with your chili paste. Once it starts boiling and your chili paste is dissolved add the vegetables according to cooking time. Start with with your kohlrabi, carrots and cabbage. Let them boil at medium heat for about 5 minutes. Make sure to stir in between. Then add your broccoli and wait another 3 minutes. Last but not least add your zucchini and soy sauce. Stir well for another 2 minutes. It goes best with Thai jasmine rice or yummy rice noodles. Lecker smacker!

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