Vegetable Stir‑Fry with Swiss Chard and Spicy Coconut Sauce
Try this and other recipes from Spoonsparrow! A fresh vegetable stir‑fry featuring Swiss chard, carrots, onions, cherry tomatoes, garlic, green curry paste, peanut oil, coconut milk, lime juice, soy sauce, garnished with Thai basil.
Ingredients
- 600 g Swiss chard stems
- 4 Carrots
- 2 onions
- 250 g Cherry Tomatoes
- 2 cloves garlic
- 1 tbsp green curry paste
- 2 tbsp peanut oil
- 250 ml coconut milk
- 1 tbsp lime juice
- 1 tbsp soy sauce
- a small handful Thai basil (for garnish)
Instructions
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1.
Wash, trim, and cut the Swiss chard stems into pieces; slice the leaves into strips. Peel and julienne the carrots or grate them. Peel, halve, and slice the onions. Halve the cherry tomatoes. Peel and thinly slice the garlic. Sauté the carrots, onions, and chard stems in hot oil for about 3 minutes. Add the garlic and curry paste and cook for another minute. Stir in the tomatoes and chard leaves; let them wilt. Pour in coconut milk and simmer gently for about 2 minutes. Finish with lime juice and soy sauce.
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2.
Serve garnished with Thai basil as desired.
