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Red Thai curry with vegetables

Exotic dishes made simple.

10 min.
Cooking time
25 min.
2 people

- 250 ml coconut milk
- 2 cups basmati rice
- 1 pc. courgettes
- 1 pc. bell peppers
- 2pc. carrots
- 1 tbsp. olive oil
- herbal sea salt as required
- 2 tbsp. red curry
- 100 g beans

Cut the vegetables and sauté

Boil the beans in brine and sauté the courgettes, bell peppers and carrots in olive oil. Then add the beans.

Add coconut milk and red curry

Add the coconut milk and red curry. Season with a little herbal sea salt, if required, and simmer for about 15 minutes.

Cook the basmati rice

Cook the basmati rice over medium heat for about 10 minutes.


Place the rice in a small bowl or on a plate and add the sauce.