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.
Start by preparing the SoMeat. Defrost overnight in the fridge.
If rice is used, prepare following the instructions on the package.
Grill or fry pumpkin slices and eggplant wedges.
( I recommend grilling, as it brings out more taste.)
Put the curry paste into a separate frying pan and fry for about 1 min, over low heat.
Add water (150 ml) to the curry paste and bring all to a boil.
Add the coconut cream to the curry and vegetables.
Mix and continue cooking for 3 more minutes. Then turn off the heat.
Add lime juice and mix.
Enjoy your meal!
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