Carrot Coconut Vegetable Thai Style

Name: Carrot Coconut Vegetable Thai Style
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Yield: 4
Cuisine: Asian, Thai
Ingredients: 500 g carrots; 1 red chili pepper; 1 Garlic clove; 2 cm fresh ginger; 2 tbsp plant oil; 1 tbsp Yellow curry paste; 200 ml coconut milk; 600 ml Vegetable Broth; light soy sauce; 0.5 tsp turmeric powder; a pinch ground coriander

Prep: 15min

| Servings: 4 | Cook: 10min

Carrot coconut vegetable Thai style is a recipe with fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!

Ingredients

500 g carrots
1 red chili pepper
1 Garlic clove
2 cm fresh ginger
2 tbsp plant oil
1 tbsp Yellow curry paste
200 ml coconut milk
600 ml Vegetable Broth
light soy sauce
0.5 tsp turmeric powder
a pinch ground coriander

Instructions

1.
Peel the carrots and cut them into thin diagonal slices or julienne. Wash the chili, halve it lengthwise, remove seeds, and finely chop.
2.
Peel and finely chop the garlic and ginger, then sauté with the chili in a hot pot with oil. Add the carrot slices and curry paste, stir briefly, then deglaze with coconut milk and vegetable broth.
3.
Season with soy sauce, turmeric, and coriander; simmer over medium heat for 8-10 minutes. Remove about one-quarter of the soup, puree finely, return to the pot, and adjust consistency by further simmering or adding more broth. Finally taste again and serve in bowls.