Ingredients vegan wok in red curry
- 320 grams of oatmeal Natural
- 2 tablespoons cornstarch
- 1 tsp chiliflakes
- 1 teaspoon salt
- 1 tbsp rapeseed oil
- 1 pot (s) of Thai basilica
- 2 cloves of garlic
- 450 grams of wok mix
- 1 tbsp rapeseed oil
- 400 ml of coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons Japanese soy
- 1 gram salt
- 1 gram black pepper
Sides: - 3 cups of basmati rice
- 1 pc of lime
- 60 grams of green onion (s)
How to prepare
- Preheat oven to 175 degrees.
Sides - Cook rice as directed on the package.
Wok: - Dice the oat pieces. Mix together cornstarch, chili flakes and salt in a bowl. Lay down the oat pieces and turn around properly.
- Heat oil in a frying pan and fry the oat pieces on high heat so that they get a nice golden brown frying surface all around. Cover them in an ovenproof dish and store them in the oven. Wipe the pan.
- Mince the Thai basil and peel and grate the garlic. Rinse the wok mix.
- Heat new oil in the frying pan and fry the wok mix with garlic and Thai basil on medium heat for about 2 minutes. Add coconut milk, red curry, and soy and simmer for about 3-4 minutes. Season with salt and pepper.
Sides:
1. Cut the glue into chunks and shred the lettuce onion.
2. Top the wok with oat pieces and green onions. Serve with rice and lime wedges.