Thai curry with cauliflower from the wok

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean the cauliflower, cut into florets and wash. Halve, seed, wash and dice the peppers. Clean and wash spring onions, cut them into three centimetre pieces. Wash lime hot, rub dry, cut into slices.

2. 2

   Wash the meat, dab dry and dice. Prepare rice in boiling salted water according to package instructions. Heat oil in a wok. Brown the meat all around, remove. Sauté the lime, cauliflower and peppers in the cooking fat.

3. 3

   Deglaze with coconut milk and 250 millilitres of water. Stir in curry paste. Simmer for five minutes. Add meat and spring onions and simmer for another five minutes. Drain the rice and let it drain.

4. 4

   Season Thai curry with salt. Serve in a wok and add rice.

Nutrition Facts

KCAL
410 kcal

CARBS
50 g

FATS
10 g

PROTEINS
32 g