Ingredients:
1 zucchini · 1 eggplant · 1 onion · 1 carrot · Basmati rice · Red curry paste · Garlic · Ginger · Coriander · Coconut milk.
Preparation:
· Cut the vegetables into pieces that are not too large or thick so that, during cooking, they are all cooked equally. Once the vegetables are cut, reserve.
· In a frying pan with a splash of oil, sauté two cloves of minced garlic and a little grated ginger and, before they brown, add a tablespoon of red curry paste. Sauté for a few seconds and remove from heat.
· In a saucepan with a little oil, add the vegetables and fry a little. Then add a little chopped cilantro and the previously cooked curry paste.. Mix well so that all the ingredients are integrated..
· Add coconut milk until the vegetables are almost covered and stir so that the entire broth acquires a homogeneous color. Cook during 8-10 minutes .
· Serve with basmati rice as an accompaniment.
This is a recipe for use, It's about using whatever vegetables are in the fridge., not necessarily those that appear on our ingredients list. The Alton Ellis song works very well for cooking it. “Mouth a Massey”. Bend your knees!
ANTONIO HERNANDEZ. Head of kitchen PATA NEGRA RESTAURANT, Baron of Sant Petrillo, 3. T.963 890 954
