Veggie Stir-fry With Coconut Red Curry Sauce

Name: Veggie Stir-fry With Coconut Red Curry Sauce
Cook time: 40 min
Total time: 40 min
Cuisine: Asian
Ingredients: 2 teaspoons rice bran oil; 1 teaspoon sesame oil; 1/2 cauliflower cut into bite-sized florets; 1 carrot julienned or very thinly sliced; 1 head broccoli cut into bite-sized florets; 8 cups greens delicate, such as wombok cabbage or bok choy, cut into 3 cm pieces; 1/2 red capsicum seeded and cut into thick slices; 1 teaspoon fresh ginger finely grated; 1/2 lemon; 200 grams snow peas or sugar snap peas; 1 teaspoon rice wine vinegar or apple cider vinegar; 1/3 cup chopped coriander roughly, optional; 4 kaffir lime leaves very finely shredded, to garnish, optional; 1 lemon or lime, cut into wedges, to serve; 1 tablespoon red curry paste vegan; 1 cup coconut milk; 1/2 cup vegetable stock or water; 4 kaffir lime leaves very finely shredded; 1 lemon

Instructions

Cook:40min

Veggie Stir-fry With Coconut Red Curry Sauce With Rice Bran Oil, Sesame Oil, Cauliflower, Carrot, Broccoli, Greens, Red Capsicum, Fresh Ginger, Lemon, Snow Peas, Rice Wine Vinegar, Chopped Coriander, Kaffir Lime Leaves, Lemon, Red Curry Paste, Coconut Milk, Vegetable Stock, Kaffir Lime Leaves, Lemon

Updated at: Sun, 13 Oct 2024 00:04:20 GMT