Thai green curry Johnny Dutch

1 Johnny Dutch Goes Thai package with the fresh Thai herb paste

150 g (Pandan) 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)

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

1 zucchini cut into cubes 3 x 3 cm

1 carrot diced

1 pointed pepper cut into pieces

1 small cucumber cut into slices

1 fresh green chili pepper, part thinly sliced, part not sliced remove seeds

1 red onion, cut into rings

1 clove of garlic minced

1 bunch of coriander or basil chopped

Cook the (pandan) rice according to the instructions on the package. Drain the rice.

Stir fry the vegetables at high temperature for 4 minutes and add the fresh green chili pepper, the more pepper the spicier!

Add 50 ml of the Johnny Dutch Thai spice paste and coconut milk to the vegetables and fry for 1 minute at medium temperature. Then cook the dish in 10 minutes.

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.

Serve the Thai Johnny Dutch balls with the vegetables and rice separately.

Garnish with finely chopped coriander or basil.

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Thai green curry Johnny Dutch