Saving at home – Sauteed vegetables with coconut milk and curry (Thailand)

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Today we will try another vegan recipe, this time typical of Thai cuisine: sauteed vegetables with coconut milk and curry.

Also this one, a light and healthy recipe.

Let’s start:

SAUTEED VEGETABLES WITH COCONUT MILK AND CURRY (THAILAND)

Ingredients for 4 people: 1 red onion – 2 courgettes – 2 carrots – 1 potato – 400 ml coconut milk – 1 teaspoon curry – seed oil – salt

Preparation:

Wash the vegetables, peel the carrots and potatoes and clean the zucchini.

Cut the vegetables into strips.

Slice the onion and let it get color in a pan with a little oil.

Then add the carrots and the potatoes, stir and cook for 5 minutes.

Add the zucchini too, stir and cook for about 10 minutes.

Finally, pour into the pan the coconut milk, salt and curry and continue cooking with lid for 15 minutes.

Remove the lid, turn up the heat and let everything shrink until you get a creamy sauce.

Serve your coconut milk vegetables to accompany basmati rice or chicken.

Enjoy your meal!

original recipe:

Saving at home – Sauteed rice with pineapple (Thailand)

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

The pineapple Fried Rice is a delicious and unique tropical dish, very common in Thailand especially in the islands.
Very easy and rather quick to cook: you just need to pour the ingredients into the wok one at a time, stir for a few minutes and skip it all.

The shrimp can be replaced with chicken, a match however excellent.

Let’s start:

SAUTEED RICE WITH PINEAPPLE (THAILAND)

Ingredients for 4 people: 300g cooked Asian rice (see in the first part of the recipe below) – 300g shrimp – 1 large pineapple – 100 gr. frozen vegetables( carrots, corn, peas, green beans) – 2 eggs – 2 shallots – 2 cloves of garlic – 1 spring onion – 1 chili pepper (optional) – 2 tablespoons of Soy Sauce – 2 tablespoons of Fish Sauce (you can avoid it if you do not like it) – Turmeric powder (optional) – A handful of roasted cashews – Salt and pepper

Preparation:

Let’s start to prepare the Asian rice: (two doses of water for one of rice)

Rinse off the rice.

In a saucepan put the washed rice, add a pinch of salt and the water.

Light the fire to the maximum and once the liquid reaches the boil, lower the flame to medium-low and cover the pan with a lid.

Cook for about 15 minutes without removing the lid.

The rice will absorb all the liquids and will cook perfectly.

After 15 minutes cooking, let it rest for 5 minutes with the lid.

Your Asian white rice is ready.

Cut the pineapple lengthwise, keeping the green tufts at the ends.

Dig out the pulp and put it aside.

In a Wok or in a large, non-stick frying pan, add a little olive oil and scramble the eggs, add salt and pepper.

Once cooked put aside.

In the same pan, sauté the shallots, the cloves of garlic, the white part of the spring onion and the chilli.

When the mixture is browned, add the shrimps and let them cook until they begin to turn pink.

At this point add the frozen vegetables, mix well and cook over high heat for a couple of minutes.

Also add the previously cooked rice, soy sauce and fish sauce (optional) and a sprinkling of turmeric powder.

Sauté everything over a high flame, taste to try if you have to adjust salt and pepper.

Add the scrambled eggs and pineapple cubes, and half of the cashews.

Pour the fried rice into the “pineapple bowls”, garnished with the rest of the roasted cashews and the green part of the spring onion.

Enjoy your meal!

original recipe: https://www.lamiaasia.net/ricette-asiatiche/ricette-thai/riso-saltato-all-ananas/