vegetable curry
vegetable curry
INDIA
Curry without meat! With photos and tips on the recipe, the vegetable curry really works for everyone.
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 2 tbsp Sojasauce
- 2 tbsp Thai Curry Paste Red
- a large can of Kokosmilch 400 ml
Additional ingredients
- 150g basmati rice
- 300ml of water
- 1 bunch of green asparagus
- 1 green pepper
- 100 g green beans (frozen)
- 100 g broccoli (frozen)
- 1 tbsp oil
preparation
- Bring the rice and 300ml water to a boil in a saucepan. Stir, reduce the heat to the lowest level, cover and let stand for 15 minutes.
- Wash the asparagus and separate the woody ends (approx. 1-2 cm). Cut the rest into 2cm pieces. Set aside four beautiful tips.
- Clean the peppers and cut into 2 cm pieces.
- Defrost the beans and broccoli under hot running water.
- Heat oil in wok. Fry the asparagus and peppers for two minutes over medium heat. Add green beans and broccoli. Season with Sojasauce .
- Mix in the red curry paste. Pour in Kokosmilch and bring to a boil.
- Serve the rice and curry. Decorate with the asparagus tips.
Tip:
Shan’shi Mie Eiernudeln are also wonderful with this dish.
More delicious recipes from India:
Chicken curry with chickpeas
Chicken curry with chickpeas
THAILAND
With a few simple steps and fresh ingredients, you can conjure up an Indian classic on the table in under 15 minutes. Chicken meets chickpeas.
Preparation time: 5 minutes
Cooking time: 10 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 1-2 tbsp Woköl
- 1-2 tbsp Thai Curry Paste Red
- 2-3 tbsp Sojasauce
Additional ingredients
- 300 g chicken fillet
- 1 red pepper
- 1 can of peeled and diced tomatoes
- 1 can/jar chickpeas (225 g)
- 1/2 tsp turmeric
- 1 tsp cumin
preparation
- Wash the chicken fillet, pat dry and cut into strips. Wash, core and cut the peppers into strips.
- Put the wok starter in the hot wok and fry the chicken strips vigorously in it.
- Add the pepper strips and peeled tomatoes. Season with turmeric, cumin and Thai Curry Paste Red . Stir well and cook covered over medium heat for 10-15 minutes.
- Rinse the chickpeas in a colander, add and mix well again. Flavor with Sojasauce .
Tip:
This is the ideal accompaniment to basamati rice.
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Coconut rice pralines on mango mirror
Coconut rice pralines on mango mirror
THAILAND
A coconut dessert to melt away…
Preparation time: 45 minutes
Cooking time: 30 minutes
Ingredients for: 4 people
Ingredients
Shan'shi ingredients
Additional ingredients
- 100 grams of rice
- 300ml milk
- 3-4 tablespoons of sugar
- 1 large can of mango slices or fresh mangoes
- 1 lemon
- grated coconut (for rolling)
preparation
- Soak rice in warm water for 30 minutes
- Strain the rice and mash with your fingers until the rice breaks
- Boil the milk, Kokosmilch and sugar
- Add the rice and cook for about 30 minutes on the lowest flame, stirring constantly, until a mushy mass is formed
- Roll the cooled mass into balls with wet hands and then roll them in coconut flakes
- Strain the mango slices, blend into a thick mass with the hand blender and add a little lemon juice
- Arrange the mango pulp in the middle of the plate, place the rice balls on top
Tip:
Serve with fresh fruit.
More delicious recipes from Thailand:
Asian style chicken burger
Asian style chicken burger
THAILAND
Winner Winner Chicken Dinner – The Asian answer to burgers a la Texas style
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients for: 3 people
Ingredients
Shan'shi ingredients
- 1-2 tbsp Woköl
- 1/5 tsp Thai Curry Paste Red
- 50 g Bohnenkeimlinge
Additional ingredients
- 300 g chicken fillet
- 3 brioche buns
- zest of a lime
- 1 tsp grated ginger
- ½ cucumber
- 1 small red onion
- 4 tablespoons white wine vinegar
- 1 tbsp maple syrup
- fresh coriander
- mayonnaise
- Salt
preparation
- Wash the cucumber and cut into thin strips with a vegetable peeler. Cut the onion into fine rings, mix the vinegar, maple syrup and Salt in a small bowl and place the chopped ingredients in it.
- For the burger patties, wash the meat, pat dry, cut into small pieces and place in a bowl with the curry paste, lime zest and grated ginger. The ingredients are now mixed well together and formed into three thin patties of the same size. Fry them for 2 minutes on both sides.
- The buns are toasted and the underside spread with mayonnaise. Then come the patties, the pickled cucumbers, the onions, a few Bohnenkeimlinge and finally fresh coriander.
Tip:
Goes great with sweet potato fries!
More delicious recipes from Thailand:
Wasabi Mustard Sauce
Wasabi Mustard Sauce
THAILAND
Dipping Asian – goes perfectly with fish and seafood. Quick recipe for the Thai sauce. Prepared in under 15 minutes!
Preparation time: 5 minutes
Cooking time: 10 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 2 EL Woköl
- 1 small can of Kokosmilch 165 ml
- 2-3 tsp Wasabi Paste
Additional ingredients
- 2 spring onions
- Salt, pepper
- 1 tbsp mustard
- juice ½ lemon
- 50ml water
- 1 tbsp corn or potato starch
preparation
- Wash the spring onions and cut into thin rings.
- Heat Woköl in a pan, sauté the onion rings briefly and then pour in the Kokosmilch . Season with Salt , pepper, mustard, lemon juice and Wasabi Paste .
- Mix the water with the corn or potato starch, add to the sauce and bring to a boil again until you have a nice, creamy sauce.
- Serve with grilled fish, poultry or briefly roasted meat.
Tip:
If the sauce is pureed, it will be even finer.
More delicious recipes from Thailand:
Curry chicken with Kokosmilch
Curry chicken with Kokosmilch
THAILAND
Pure feel-good food to reward yourself and others.
Preparation time: 10 minutes
Cooking time: 25 minute
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 3 tbsp Woköl
- 1 can of Kokosmilch 400 ml
- 1 glass Asiatisches Wokgemüse
- 2 teaspoons Thai Curry Paste Red
Additional ingredients
- 400 g chicken breast
- 1 small onion
- 1 clove of garlic
- 1 small chilli chopped
- 1/2 tbsp ginger
- 1/2 tbsp lemongrass
- 1/2 tsp sugar
preparation
- Cut the chicken breast into thin strips and dice the small onion.
- Heat Woköl in a pan or wok. Garlic, ginger, curry paste, chopped chili and lemongrass in 1 min. Fry over medium heat, stirring constantly. Add the chicken strips, onion, sugar and a pinch of Salt and mix gently.
- Covered 10 mins simmer over same heat until onions are translucent, stirring occasionally. Add Kokosmilch , bring to a boil, stirring occasionally.
- Reduce the heat and simmer uncovered for 15 minutes. simmer until the chicken is very tender. Then mix in Asiatisches Wokgemüse . Salt to taste
Tip:
Serve with Shan’shi Mie Eiernudeln or basmati rice and decorate with flaked almonds.
More delicious recipes from Thailand:
Pork fillet with sesame on mint noodles
Pork fillet with sesame on mint noodles
THAILAND
A special recipe with simple instructions for cooking yourself. Open Sesame! Finest pork on spicy noodles in just 30 minutes.
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 2 tbsp Erdnussöl
- 125 g Reisnudeln Pad Thai (=2 noodle nests)
- 2 tbsp Sesamöl geröstet
Additional ingredients
- 2 pieces of pork fillet, approx. 150g each
- 20 g sesame seeds
- Salt, pepper
- 1 bunch of fresh mint
preparation
- Wash the pork fillet, pat dry and season with Salt and pepper.
- Put the sesame seeds on a plate and roll the fillet pieces in it so that they are well covered with sesame seeds.
- Heat Erdnussöl in a wok or skillet and sear the fillets for 10-12 minutes on each side until done.
- Cook Reisnudeln Pad Thai in a saucepan until al dente, then strain and keep warm.
- Wash the mint, pluck the leaves from the stems and cut into fine strips.
- Mix the hot Reisnudeln Pad Thai with the mint and the Sesamöl geröstet , season with Salt and spread on two plates.
- Cut the pork fillet into slices and arrange on the noodles.
Tip:
Serve the Shan’shi Sambal Oelek in a small bowl.
More delicious recipes from Thailand:
Chiang Mai Noodle Soup
Chiang Mai Noodle Soup
THAILAND
A delicious greeting from the mountainous north of Thailand. There is a quick recipe for the “Chiang Mai” noodle soup with Kokosmilch , egg noodles and chicken that warms the stomach and tempers!
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients for: 4-6 people
Ingredients
Shan'shi ingredients
- 1 g large can Kokosmilch milk 400ml
- 125 g Mie Eiernudeln (=2 noodle nests)
- 4 tsp Thai Curry Paste Red
- 2 tbsp Sojasauce
Additional ingredients
- 150 g chicken meat
- 400ml chicken soup
- 75 g pea pods (halve)
- juice of half a lemon
preparation
- Cut the chicken into strips. In a large saucepan, bring the chicken and about 1/3 of the Kokosmilch to a boil, stirring. Add red curry paste, stir and cook until flavor spreads. Make sure all the pieces are coated in the paste.
- Add remaining Kokosmilch , chicken soup, pea pods and Sojasauce and simmer for 7-8 minutes. In the meantime, prepare Mie Eiernudeln according to the instructions.
- Remove soup pot from heat and stir in lemon juice to taste. Put the noodles on a soup plate, distribute the chicken and fill up with the soup.
Tip:
It’s even quicker if you use Shan’shi Woknudeln instead of egg noodles.
More delicious recipes from Thailand:
Fried pork with pineapple
Fried pork with pineapple
THAILAND
Sweet and sour at its finest. An authentic recipe with only 10 minutes of preparation time and an additional serving tip.
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients for: 4 people
Ingredients
Shan'shi ingredients
- 1 jar Bambussprossen
- 1 glass Chop Suey
- 4 tablespoons Sojasauce süß
- 2 tablespoons Erdnussöl or Woköl
Additional ingredients
- 350 grams of pork
- 1 small can of pineapple
- 8 mushrooms
- 2 tbsp chicken soup
- 2 spring onions
- 1 garlic clove chopped small
- 1 tsp ginger
- 1 teaspoon chopped chilies
- 1/2 tsp sugar
preparation
- Cut the meat into thin strips, quarter the mushrooms and finely chop the spring onions.
- Heat 2 tablespoons Erdnussöl in the wok and fry the garlic in it until golden brown. Add meat and mushrooms.
- Fold in the remaining ingredients one at a time.
- Stir everything together over high heat until the meat is done. Finally season with Salt , pepper and sugar and taste.
Tip:
Serve with basmati rice.
More delicious recipes from Thailand:
glass noodle salad
glass noodle salad
THAILAND
The light Shan’shi glass noodle salad is perfect for hot summer days and can be prepared quickly in less than 15 minutes thanks to the video.
Preparation time: 10 minutes
Cooking time: 1 5 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 1 pack of Glasnudeln Vermicelli
- 4 tbsp Sojasauce
- 100 g Bohnenkeimlinge
- 1 tbsp Sesamöl geröstet
Additional ingredients
- 400 g chicken fillet or shrimp
- 200 g vegetables (e.g. pak choi, peppers, carrots, spring onions...)
- 70 g cashew nuts
- 20 grams of ginger
- 1 chili pepper
- 1 lime
- 2 tbsp fish sauce
- coriander
preparation
- Cut the chicken fillet into strips.
- Cut the carrots, peppers, pak choi, spring onions, ginger, chili pepper and coriander.
- Soak glass noodles in hot water.
- Sweat the peppers, pak choi and carrots in a little oil.
- Fry the chicken together with the ginger and add the fish sauce.
- In a bowl, combine the glass noodles, vegetables, and chicken, and add the cilantro, Bohnenkeimlinge , and spring onion.
- Then mix in the cashews, Sesamöl , Sojasauce , sugar, lime, and fish sauce.
- Mix everything well and finally add the chili pepper, coriander and spring onions.
Tip:
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