Thai Carrots with Capers

Name: Thai Carrots with Capers
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Asian, Thai
Ingredients: 500 ml vegetable broth; 250 g bulgur; 800 g carrots; 2 red onions; 2 glasses capers (≈120 g); 4 tbsp peanut oil; 2 tbsp red curry paste; 75 ml rice wine; 6 tbsp dark soy sauce; Salt

Prep: 30min

| Servings: 4 | Cook: 25min

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

Ingredients

500 ml vegetable broth
250 g bulgur
800 g carrots
2 red onions
2 glasses capers (≈120 g)
4 tbsp peanut oil
2 tbsp red curry paste
75 ml rice wine
6 tbsp dark soy sauce
Salt

Instructions

1.
Bring the broth to a boil, add the bulgur and simmer gently over medium heat for about 10 minutes. Peel the carrots and slice them thinly. Peel the onions, halve them and cut into rings. Drain the capers and let them dry.
2.
Add the oil to a hot wok and sauté the onions, stirring occasionally, for 2-3 minutes. Add the carrots and cook over medium heat for about 5 minutes. Finally stir in the curry paste and fry briefly. Deglaze with rice wine, pour in soy sauce and simmer for 5-8 minutes. Mix in the bulgur and capers, warm through, then season with salt and pepper.