Give a try to this little-known vegan recipe, you'll be amazed by its intense flavours !
1 taro root, peeled and cut in 8 slices
2 tablespoons vegetable oil
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.