Roasted Pumpkin and Carrot with Panang Curry Sauce

Ingredients:

Serving size for 1 person

Vegetable oil
Chef Na’s Red Curry Paste
Coconut cream
Water
Roasted Pumpkin and Carrot
Coconut sugar
Soy sauce
Soy sauce
Thai basil
Kaffir lime leaves
Red & Green Chilies slice (optional)
1 tbsp
20 g
100 g
1/2 cup
250 g
1 tsp
1 tbsp
1 tbsp
1 tbsp
1 leaf


 Method:

1. Heat a saucepan over a medium-high heat. Add vegetable oil and sauté Chef Na’s Red Curry Paste and cook for 1 minute.

2. Stir in coconut cream and water, bring to boil, then add toasted peanut, soy sauce and coconut sugar. Reduce the heat and simmer for 2-3 minutes.

3. Stir in Thai basil and Kaffir lime leave.

4. To serve, place the roasted pumpkin and carrot on serving plate. Topped with curry sauce.

5. Garnish with sliced red chilies. Serve and enjoy your culinary creation!



For more recipes please link to:
Facebook: Chef Na’s Plant-Based Kitchen

Older Post
Newer Post

Leave a comment

Close (esc)

Geelong Vegan Market - 4th Saturday of every month

Click the 'More Info' link below to read more about this event or to get the latest news on what Chef Na is up to, please feel free to subscribe below.

More info

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Cart

Your cart is currently empty.
Shop now