Preparation time: 10 minutes
Total cooking time: 20 minutes
Serves 2
Ingredients for 2 people:
2 spring onions
1 carrot
1/4 courgette
50 g daikon radish
1/2 green pepper, 1/2 red pepper and 1/2 yellow pepper
Sunflower oil
Salt and pepper
Chopped ginger
150 ml coconut milk
150 ml vegetable stock
A few lime leaves Kefir
Lemongrass
Red Thai curry paste
Optional
A few snow peas
1 garlic
A few red Thai chillies
A few pak choi leaves
Preparation
Peel and chop the vegetables into large pieces.
Place them in the rice cooker with a dash of sunflower oil. Place the lid and press Cook. Cook for 5 minutes.
Remove the lid, season with salt and pepper, add the ginger (and garlic and chilli, if desired) and pour in the coconut milk and vegetable stock. Add the snow peas, if desired.
Season with the lime leaves and peeled lemongrass.
Season with the curry powder.
Close the lid and press Cook. Cook for 15 minutes.
Optionally, garnish with a few chopped pak choi leaves.
