Veg Penang Curry
A vegetable-rich green Thai Curry, without the hassle of exotic Thai ingredients (Psst.. we substitute the "authentic ground paste" with a store bought one, and it tastes just as good)
Veg Penang Curry
A vegetable-rich green Thai Curry, without the hassle of exotic Thai ingredients (Psst.. we substitute the "authentic ground paste" with a store bought one, and it tastes just as good)
Ingredients
- 10 cloves Garlic (for paste)
- 1 tbsp Coriander Seeds
- 0.5 piece Onion (cut in two)
- 1 tbsp Peanut Butter
- 2 tsp Brown Sugar
- 6 g Lemongrass stem (cut)
- 1 tbsp Lemon Juice
- 12 g Dried Red Chilli (stems removed)
- 1 tbsp Dark Soy Sauce
- 15 cloves Garlic (peeled)
- 2 g Ginger (peeled)
- 10 stems Coriander (root cut)
- 2 tbsp Refined Oil
- 0.5 piece Capsicum (cut into four)
- 50 g Button Mushroom (washed)
- 20 g Broccoli (cut)
- 200 g Coconut Milk
- 10 leaves Basil (washed)
- 40 ml Water
Instructions
Add aromatics to jar
After preparing the curry paste in a blender, add peeled garlic, ginger, and coriander stems to The Upliance jar. The device will process these aromatics automatically.
The device will now cook the base
Add oil to the jar. The device will sauté the aromatics on low heat for 30 seconds. Then, add capsicum, mushrooms, and broccoli. The device will cut the vegetables and sauté them on low heat for 3 minutes with automatic stirring.
Repeat with curry ingredients
Add the prepared curry paste, coconut milk, water, basil leaves, salt, sugar, and black pepper to The Upliance jar. The device will simmer the curry on low heat for approximately 20 minutes with continuous automatic stirring to ensure a creamy texture.
The dish is ready
Once the cooking cycle is complete, garnish with a squeeze of fresh lemon juice. Serve this rich Penang curry hot with steamed rice.
Nutritional Information
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