This Thai-style curry is very affordable, tasty and takes less than 30 minutes to make with coconut milk. A vegan alternative with new flavors to incorporate into your diet or surprise when you have guests.
Ingredients
1 large red pepper, sliced
2 medium peeled tomatoes
1 onion
1/2 zucchini, unpeeled, cubed
3 garlic
2 tablespoons of Curry I used the hot Curry type
400ml of coconut milk
2 tablespoons of soy sauce
1 tablespoon peanut butter Used to flavor and thicken the sauce
1 spoon of oil
salt to taste
Pepper flakes (optional)
Instructions
Heat a tablespoon of oil (you can use olive oil or coconut) and fry the pepper, onion and zucchini over high heat for 10 minutes.
After 10 minutes, add the garlic, tomatoes, two tablespoons of soy sauce and curry. Stir well for another 5 minutes.
Lower the heat to medium, add the peanut butter and stir well so that all the vegetables are soaked. Immediately add the coconut milk.
Correct the salt and, if desired, add pepper flakes to make it spicier.
Grades:
Serve with long rice for a juicier meal. Also, the rice will moderate the spicy levels of the preparation.
Peanut butter, while not essential in the recipe, is highly recommended as it adds consistency and flavor. If you want to make a lighter version, omit this ingredient. The result may not be 100% the same, but it will definitely be very good.