Ingredients
- 3 spring onions
- 2 cloves of garlic
- 20 g fresh ginger
- 150 g mange-tout peas
- 1 red pepper
- 200 g broccoli
- 225 g lychees (canned or fresh)
- 200 g water
- 3 tbsp. Thai curry paste
- 400 g coconut milk
- 20 g olive oil
- 30 g unsalted peanuts
- salt & pepper
Instructions
- Put the peanuts in the bowl and blend for 5 seconds on speed 5.
- Add the spring onions, garlic and ginger to the bowl and blend for 10 seconds on speed 7. Scrape down the sides of the bowl with a spatula.
- Add the oil to the bowl and fry for 3 minutes at 120° on speed 1.
- Meanwhile, cut the broccoli into small individual florets, wash the mange-tout peas and dice the red pepper.
- Add the curry paste to the bowl and fry for 1 minute at 120° on speed 1.
- Pit the lychees if they are fresh or drain them if they are tinned.
- Add the water and coconut milk, broccoli, red peppers and mange-tout peas, then cook for 15 min/100°C/ speed 0.5 in reverse order. Add the lychees, salt and pepper and cook for 2 min/100°C/ speed 0.5.
- Serve with white rice or rice noodles and sprinkle with peanuts.
Recipe & Picture: Liz Sinner
