Crunchy Vegetables in Creamy Thai Curry Sauce

Step 1

Briefly sweat the chopped garlic cloves in a pan with 1 teaspoon of oil. Add the curry paste, sauté briefly and fill up with the coconut milk.

Step 2

Add cumin, sugar, curry, stock powder, lemongrass powder and lemon juice, stir and simmer on a low heat. If the sauce gets too thick, add a little milk. Season to taste and, if necessary, add lemon, salt and sugar.

Step 3

While the sauce is simmering, sauté the chopped ginger in oil in a wok or other high pan. Cut the zucchini into slices and divide them in the middle. Cut the peppers into pieces and the spring onions into slices.

Step 4

First add the zucchini to the ginger and fry, add the peppers, and finally the spring onions. Salt and pepper. Fry until the vegetables are cooked but still crisp.

Step 5

Just before serving, add the vegetables to the hot sauce. Grainy rice goes best with this.