Vegetables sautéed in coconut milk

Sauteed coconut vegetables are a typical Thai recipe with which basmati rice or chicken is usually accompanied. One of the things I like most about oriental cuisine is the particular contrast between the spices and the coconut milk, united in a perfect balance and never overwhelming (neither the other) on the various ingredients. If you have guests, perhaps even vegetarians or vegans, you can opt for this unusual vegetable side dish and make a break in everyone’s heart;)
Sauteed vegetables with coconut milk are a preparation that I love and I prepare it very often for my husband and me and it is a recipe that I also proposed in my book “The menus of Misya 2” in the chapter reserved for the occasion of the ethnic dinner.

  • Ingredients for 4 people:
  • 1 Tropea onion
  • 2 courgettes
  • 2 carrots
  • 1 potato
  • 400 ml of coconut milk
  • 1 teaspoon curry
  • seed oil
  • salt
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 10 min
  • cooking: 25 min
  • total: 35 min

Method

How to make vegetables sautéed in coconut milk

Wash the vegetables, peel carrots and potatoes and peel the courgettes.
Then cut into strips.
Slice the onion and sauté it in a pan with a little oil.

Then add carrots and potatoes, mix and cook for 5 minutes.
Also put the courgettes, stir and cook for about 10 minutes.

At this point, pour the coconut milk, salt and curry into the pan and continue cooking with the lid on for 15 minutes.
Remove the lid, turn up the heat and let everything shrink until you get a creamy sauce.

Serve your coconut milk vegetables as an accompaniment to basmati rice or chicken.

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