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Taro root in peanut coconut sauce


Give a try to this little-known vegan recipe, you'll be amazed by its intense flavours !

Serves 2.

1 taro root, peeled and cut in 8 slices

2 tablespoons vegetable oil

Peanut-coconut sauce

1 tablespoon red curry paste

200 ml coconut cream

100 ml vegetable stock 1 tablespoon coconut sugar 1 tablespoon light soy sauce

2 tablespoons mushroom sauce

1 pinch salt 2 tablespoons tamarind juice 100 g ground roasted peanuts

Marinate the taro slices in red curry paste mixed with half of the coconut cream for about 20 minutes.

Then stir-fry the roots with the marinade in 2 tablespoons of vegetable oil, about 2 minutes on each side.

Add the rest of the ingredients, mix well and cook on low heat with a lid for about 10 minutes or until the roots are tender.

Taste and adjust the seasoning, using more sugar, salt or tamarind juice if necessary.

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