Stir fried vegetables with coconut recipe
Stir Fried Vegetables with Coconut recipe
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|3 tbsp||vegetable oil|
|3 small||red chillies, finely chopped|
|1 bulb(s)||fennel, trimmed and sliced roughly|
|2||carrots, thinly sliced|
|2 tsp||ginger root, peeled and grated|
|2 clove(s)||garlic, finely chopped|
|4||spring onions, sliced|
|300 ml||coconut milk|
|1 tbsp||coriander leaves, chopped|
|some||black pepper, freshly grounded|
|some||coriander sprigs to garnish|
Heat the oil in a preheated wok or heavy based pan. Add chilli, fennel, carrots, celery, ginger, garlic and spring onions and stir-fry for about 4 minutes.
Stir in the coconut milk and bring to the boil. Add the coriander, season with salt and pepper and serve garnished with coriander sprigs.
ca. 15 min
Grade of difficulty:
Calories per portion:
Reference: Stir fried vegetables with coconut recipe
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