This week I would like to introduce a Sunny SoMeat Coconut Curry. This recipe combines the taste of sunny pumpkin, green curry, SoMeat Kara-Age (Fried “chicken”) and lots of coconut cream. I really love coconuts, as those tropical fruits bring an idyllic atmosphere of vacation getaways! Coconuts are also great for the skin. They contain nourishing vitamin F, which helps retain skin moisture. That is especially important in the summer when we use AC almost 24/7.
Sunny SoMeat Coconut Curry
Serves 2-3 people
time：
15- 20 min
Ingredients
| SoMeat - Kara-Age (Fried “Chicken”) | 10 pieces |
|---|---|
| Pumpkin | 1/ 4 |
| Eggplant | 1 |
| Green Curry Paste | 50g |
| Coconut Cream | 200g |
| Lime | 1 |
| Jasmine Rice or Naan | 200g or one per person |
| Almond Slices | 10g |
Recipe
Start by preparing the SoMeat. Defrost overnight in the fridge.
If rice is used, prepare following the instructions on the package.
1
Wash and cut the eggplant into wedges.
2
Wash and slice pumpkin.
3
Grill or fry pumpkin slices and eggplant wedges.
( I recommend grilling, as it brings out more taste.)
4
Put the curry paste into a separate frying pan and fry for about 1 min, over low heat.
5
Add water (150 ml) to the curry paste and bring all to a boil.
6
Add the grilled (or fried) pumpkin and eggplant to the curry and keep cooking for about 3 min.
7
Add the coconut cream to the curry and vegetables.
Mix and continue cooking for 3 more minutes. Then turn off the heat.
8
Slice the SoMeat and add to the coconut curry.
Mix everything together.
9
Add lime juice and mix.
10
Serve over rice or with naan.
Sprinkle with almond slices.
Enjoy your meal!
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