To the ingredients ... I learned to buy a cup of curry paste home. Whether it's a green, yellow or red curry, you can always reach it in the fridge and use just a teaspoon. These pastes are durable, so do not worry that you will not be able to process them soon.
Camphor leaves. When I first cooked this curry, I did not have the camphor leaves and it was great, but I used it for another try and their taste was a very pleasant intensive supplement. So if you have them, do not hesitate to use them!
Kecap manis is an Indonesian sauce. That's exactly sweet sauce. It is basically very similar to teriyaki sauce and here on the blog is an old recipe for home. Anyway, it is sold in Asian food. But I know for sure that even without this sauce you will walk around. It is not the key in this recipe. Easily just refines and flavors the sauce.
Curry the vegetables at will. You can come out of seasonal ingredients and up-to-date stocks. Essential to me, however, is always to be cooked, so it is still alive and crunchy. That's why you need to add it in order so that some do not cook too long and the other way too short. If you are unsure or feel that it is good to cook something, you can help in a salted water pot. For example, some beans can cook for longer and so you can prepare them to your liking.
Vegetarian Red Curry with Mungo Beans
7. January 2018
I found out that every kind of curry tastes much more on a legume base than with meat. And because the mungo is a very popular raw material for me, I bought it here in Indonesia when we made a big purchase right after arriving at the kitchen. Then I just combined the favorite ingredients and created this curry, which tasted so good that I did it twice in the next two weeks. At instag, you have reported a recipe, and so, even though I have completely dropped the job, perhaps as never before, I hurry to give you this recipe for this freshly.
If you have a carnivore at home, you can fry the pancake or chicken meat medallions aside and add them to a plate while serving. :-)
Postup
Mungo beans are dipped in water ideally the day before to swell and awake.
When you cook the rice (if you plan it as an attachment), warm the fat on the large wok pan and cut the onion on fine cubes. Add garlic to slices, curcuma and red curry paste. If I cook for children, I give up to two spoonfuls of paste, but if you like a more spicy curry, put the spoon up. 4. Add the camphor leaves, ginger, and rest for a while to relax all the flavors and the spices have fluttered.
Swab the buckwheat and add it to the wok. Sprinkle with hot water so that 1 cm of water is over, add fish sauce and cook with occasional stirring. Alternatively, add water as needed if it evaporates too much. Meanwhile, prepare and clean vegetables. When the beans are almost soft, add the slices, the kecap manis sauce and the vegetables so that it does not get too hot. Then green bean pods first and after a while carrots to bigger pieces. For example, cauliflower or broccoli should go to the end and cook for 2-3 minutes maximum.
When vegetables and beans are almost finished, add coconut cream, which you just shortly warm up. Curry try. You can dill it with a fish sauce, if necessary, finish with kecap manis sauce or slightly diluted with water if it is too dense. You can serve! What you put on top is such a cherry on the cake, but it can greatly influence the final taste. I always add fried garlic, cashew nuts (you can also cook in curry) and possibly fresh coriander when I have it.
