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Home Thaise groente wok met currysaus

Asian Quick Vegetarian Wok Curry sauce Weeknight

This dish is exactly what you need on a weeknight: colorful vegetables, an aromatic curry sauce based on coconut milk and everything ready in less than half an hour. Use a good wok pan with enough depth so you can toss the vegetables without everything flying out. High heat distributes quickly and evenly, the vegetables stay crisp and the curry sauce caramelizes just enough at the edges. Serve with steamed jasmine rice and you have a tasty dish that will make everyone at the table happy.

x_ckl_recipe_markerThai vegetable wok with curry sauce A creamy Thai curry sauce, crunchy vegetables and a generous splash of coconut milk. This stir-fry is on the table in under 30 minutes. How do you make a Thai vegetable wok with curry sauce? Main course Asian 4 people 10 min 25 min

Cut the bell pepper into strips, the broccoli into small florets, the carrot into thin diagonal slices and the shiitake mushrooms into quarters. Finely chop the garlic and ginger.
Cook the jasmine rice according to the package instructions and keep warm.
Heat the wok pan over high heat. Add a tablespoon of coconut oil and wait until the oil is very hot.
Add the garlic and ginger and fry while stirring for 30 seconds. Then add the curry paste and fry for another minute until fragrant.
Add the carrot and broccoli and stir-fry for 3 minutes over high heat. Keep stirring so the vegetables cook evenly.
Add the bell pepper and shiitake and stir-fry for another 2 minutes.
Pour in the coconut milk and stir everything well. Add the soy sauce, fish sauce and lime juice. Let the sauce simmer gently for 2 to 3 minutes until it thickens slightly.
Taste the sauce and adjust with extra fish sauce or lime juice if needed.
Serve the stir-fry immediately over the jasmine rice. Garnish with fresh coriander, toasted sesame seeds and lime wedges.

Asian Quick Vegetarian Wok Curry sauce Weeknight 2 tbsp red curry paste 400 ml coconut milk (full-fat can) 1 red bell pepper 150 g broccoli florets 1 large carrot 100 g shiitake mushrooms 3 cloves garlic 2 cm fresh ginger 2 tbsp soy sauce 1 tbsp fish sauce (or extra soy sauce for vegetarian) Juice of 1 lime 1 tbsp coconut oil 300 g jasmine rice Handful of fresh coriander 1 tbsp toasted sesame seeds Extra lime wedges, to serve Wok pan Cutting board Chef's knife Wooden spatula or wok spatula Saucepan (for the rice) Citrus juicer Wok pan wok-1 Cooking Pot cooking-pot Sola Wok pans sola-wok-2 Chopping Board chopping-board Beka wok pan Energy R with helper handle Ø 30 cm – ceramic non-stick coating Beka Wokpan Beka wok pan Maestro Ø 30 cm – without non-stick coating – suitable for all heat sources Beka Wokpan Cookinglife Cookware Set ProForge 3-piece - Wok Pan ø 28 cm + Frying Pans ø 24 & 28 cm - Suitable for All Heat Sources - Ceramic Non-stick Coating Cookinglife Pannenset SCANPAN Wok Pan Classic Induction ø 24 cm - suitable for all heat sources - standard non-stick coating SCANPAN Wokpan Quick stir-fry with chicken and cashew nuts foodies-snelle-roerbak-met-kip-en-cashewnoten Spicy chicken with cashew nuts and bok choy foodies-pittige-kip-met-cashewnoten-en-paksoi Spicy Thai basil chicken wok foodies-pittige-thaise-basil-chicken-wok Stir-fried steak strips with shiitake and bok choy foodies-roergebakken-biefstukreepjes-met-shiitake-en-bokchoy

Recipe

Thai vegetable wok with curry sauce

A creamy Thai curry sauce, crunchy vegetables and a generous splash of coconut milk. This stir-fry is on the table in under 30 minutes.

Course	Main course
Kitchen	Asian
Servings	4 people

Preparation time

Preparation time	10 min
Total	25 min

Equipment

Wok pan
Cutting board
Chef's knife
Wooden spatula or wok spatula
Saucepan (for the rice)
Citrus juicer

Ingredients

2 tbsp red curry paste
400 ml coconut milk (full-fat can)
1 red bell pepper
150 g broccoli florets
1 large carrot
100 g shiitake mushrooms
3 cloves garlic
2 cm fresh ginger
2 tbsp soy sauce
1 tbsp fish sauce (or extra soy sauce for vegetarian)
Juice of 1 lime
1 tbsp coconut oil
300 g jasmine rice
Handful of fresh coriander
1 tbsp toasted sesame seeds
Extra lime wedges, to serve

How do you make a Thai vegetable wok with curry sauce?

Cut the bell pepper into strips, the broccoli into small florets, the carrot into thin diagonal slices and the shiitake mushrooms into quarters. Finely chop the garlic and ginger.
Cook the jasmine rice according to the package instructions and keep warm.
Heat the wok pan over high heat. Add a tablespoon of coconut oil and wait until the oil is very hot.
Add the garlic and ginger and fry while stirring for 30 seconds. Then add the curry paste and fry for another minute until fragrant.
Add the carrot and broccoli and stir-fry for 3 minutes over high heat. Keep stirring so the vegetables cook evenly.
Add the bell pepper and shiitake and stir-fry for another 2 minutes.
Pour in the coconut milk and stir everything well. Add the soy sauce, fish sauce and lime juice. Let the sauce simmer gently for 2 to 3 minutes until it thickens slightly.
Taste the sauce and adjust with extra fish sauce or lime juice if needed.
Serve the stir-fry immediately over the jasmine rice. Garnish with fresh coriander, toasted sesame seeds and lime wedges.

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The key to a good stir-fry is high heat and working quickly. Make sure all your ingredients are ready before you start, because while wokking you don't have time to chop. A pan with high sides helps you stir vigorously without the vegetables flying out. That way you keep everything in the pan and the flavors together.

Want to add meat or tofu? Fry that first in the pan, remove it and add it back at the end when the sauce is ready. That keeps everything at the right doneness. This recipe is also perfect for using up leftover vegetables from the fridge. Enjoy.