Thai red curry Johnny Dutch

Name: Thai red curry Johnny Dutch
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 Johnny Dutch Goes Thai package with the Thai spice paste; 150 g (Jasmine) rice; 1 small carton of coconut milk (net contents 8.5FL.oz, 250 ml), for example Go-Tan Organic coconut milk or Aroy-D (E-number free); 100 ml Tomato ketchup; 1 zucchini cut into cubes 3 x 3 cm; 3 tomatoes cut into cubes (approx. 2 x 2 cm); 1 carrot diced; 1 yellow pepper cut into pieces; 1 sweet potato diced 3 x 3 cm; 1 fresh red chili pepper, thinly sliced, remove seeds; 1 red onion, cut into rings; 1 stalk of lemongrass bruised; 2 cloves of garlic chopped

Yields1 ServingTotal Time20 mins

Rating

Ingredients

1 Johnny Dutch Goes Thai package with the Thai spice paste

150 g (Jasmine) rice

1 small carton of coconut milk (net contents 8.5FL.oz, 250 ml), for example Go-Tan Organic coconut milk or Aroy-D (E-number free)

100 ml Tomato ketchup

1 zucchini cut into cubes 3 x 3 cm

3 tomatoes cut into cubes (approx. 2 x 2 cm)

1 carrot diced

1 yellow pepper cut into pieces

1 sweet potato diced 3 x 3 cm

1 fresh red chili pepper, thinly sliced, remove seeds

1 red onion, cut into rings

1 stalk of lemongrass bruised

2 cloves of garlic chopped

Directions

Cook the (jasmine) rice according to the instructions on the package

Fry the onion and stir-fry the vegetables with the sweet potato cubes for 4 minutes at high temperature and add the lemon grass and fresh red chili pepper to taste.

Add 50 ml of the Johnny Dutch spice paste and coconut milk. Cook the dish in 5 minutes. Finish off with the tomato Ketchup.

Prepare the Johnny Dutch Thai balls in an airfryer at 180 degrees for 5 minutes or fry them in a separate pan for 4-5 minutes over medium heat.

Remove the lemon grass pieces. Serve the Thai Johnny Dutch balls with the vegetables and rice separately.