New Update
| Main ingredients | Roasted unsalted peanuts, Yellow Thai curry paste, Quinoa, Green zucchini, Yellow zucchini, Carrot, Baby corns, Bird's eye chillies, Palm sugar, Coconut milk, Fresh coriander leaves |
| Cuisine | Thai |
| Course | Main course vegetarian |
| Prep time | 10-15 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ¾ cup roasted unsalted peanuts
- 2 tablespoons yellow Thai curry paste
- Cooked quinoa to serve
- 2 tablespoons oil
- ½ medium green zucchini, cut into triangles
- ½ medium yellow squash, cut into triangles
- 1 small carrot, peeled and cut into triangles
- 6-8 baby corns, diagonally cut into 1 inch pieces
- Salt to taste
- 2-3 bird’s eye chillies, diagonally sliced
- 1 tablespoon palm sugar
- 1 cup coconut milk
- Fresh coriander sprigs + for garnish
Method
- Heat oil in a deep pan, add yellow Thai curry paste and sauté for 1 minute.
- Add green zucchini, yellow squash, carrot and baby corns, mix and sauté for 2-3 minutes. Add peanuts and mix well. Add 1½ cups water, mix and cook till it comes to a boil. Continue to cook for 2-3 minutes.
- Add salt and mix well. Cover and cook for 6-8 minutes.
- Add bird’s eye chillies and palm sugar and mix. Add coconut milk, mix and cook for 4-5 minutes.
- Add coriander leaves and mix well. Transfer into a serving bowl, garnish with coriander sprigs and serve hot with cooked quinoa.
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