Vegan Wok in Red Curry Recipe

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.

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