Thai Curry

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Coconut milk: Blend coconut flesh with coconut water until smooth. Add more ozone water if necessary.

Step 2

Chop carrots into 0.5-1 cm rounds.

Step 3

Dice zucchini into 1-2 cm pieces

Step 4

Chop broccoli into 2 cm florets.

Step 5

Cut ends of green beans and chop into 3-4 cm long pieces.

Step 6

Sautee onions, garlic, ginger, and curry paste.

Step 7

Add in coconut milk

Step 8

Carrots with minimum amount of water (2 cups) -- 6 min

Step 9

Chayote with minimum amount of water (2 cups) -- 3 min

Step 10

Broccoli and green beans together with minimum amount of water (2 cups). -- 2 min

Step 11

Boil water in kettles

Step 12

With noodles in empty pot, add in boiling water. Turn on stove and wait for it to boil again. Add salt and cook for 3-5 min

Step 13

Drain noodles (optional: if some people are eating later, leave a tiny bit of water with noodles to avoid drying)

Step 14

Mix sautee and instant pot veggies in big black pot. Taste and fine tune salt and spices (there's powdered curry for this)

Step 15

Serve bed of noodles with curry on top. Sprinkle peanuts over everything.