Thai Curry Recipe

Name: Wood Stone Craft Pizzas THAI CURRY Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 400 ml Coconut milk; 1 whole Red bell pepper; 1 whole Green bell pepper; 1 whole Onion; 2 whole Carrot; 200 g Mozzarella cheese; 1 whole Lime; 2 cups Cabbage; 50 g Toasted cashews; 2 tbs Thai curry paste; 2 tbs Vegetable oil; to taste Salt; to taste Pepper

Inspired by Wood Stone Craft Pizza

Time30m

Serves4

Coconut Curry Sauce, Peppers, Onions, Carrots, Mozzarella, Lime, Cabbage, Toasted Cashews

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Ingredients

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Main Ingredients

1 2/3 cup (400 ml) Coconut milk

1 whole Red bell pepper

1 whole Green bell pepper

1 whole Onion

2 whole Carrot

7.05 oz (200 g) Mozzarella cheese

1 whole Lime

2 cups Cabbage

1 3/4 oz (50 g) Toasted cashews

2 tbs Thai curry paste

2 tbs Tuscany sunflower oil

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Cooking Instructions

Prepare the Vegetables

Chop the red and green bell peppers, onion, and carrots into thin slices. Shred the cabbage and set aside.

Cook the Curry Base

In a large skillet, heat the vegetable oil over medium heat. Add the chopped onions and sauté until translucent.

Add Peppers and Carrots

Add the sliced bell peppers and carrots to the skillet. Stir-fry for about 5 minutes until slightly softened.

Incorporate Curry Paste

Stir in the Thai curry paste and cook for an additional 2 minutes, allowing the flavors to meld.

Add Coconut Milk

Pour in the coconut milk and bring to a simmer. Reduce the heat and let it cook for 10 minutes.

Finish with Cabbage and Cheese

Stir in the shredded cabbage and mozzarella cheese. Cook for another 5 minutes until the cheese is melted and the cabbage is tender.

Season and Serve

Season with salt and pepper to taste. Serve hot, garnished with toasted cashews and a squeeze of lime juice.