Rice of your choice
1 medium size onion
2 cloves of garlic
Small piece of fresh ginger
Vegetables of your choice, like cauliflower, red pepper, carrots, courgette, leek, green beans, cabbage, etc.
½ teaspoon of Tai Green Curry (or if you like your food spicy 1 teaspoon).
For the sauce:
¼ of an onion finally chopped
2 garlic cloves very finally chopped
Sambal oelek 1 teaspoon
Sweet soy sauce approx.. 4 table spoons
Sugar or honey
Peanut butter – 3 or 4 tablespoons
Sprinkle of salt (optional)
Prepare the rice according to instructions on the package.
It is best to prepare the peanut sauce first because you can easily heat it up later.
For the sauce:
Put some sunflower oil in a pan and add the onion, garlic and stir until the onions are glazed. Then add the sambal oelek and stir it in. You can now add the peanut butter, the soy sauce and add the water, keep stirring till you have a smooth sauce. You add a few drops of lemon juice and a sprinkle of sugar or honey. You can add a little sprinkle of salt if you want. Taste the sauce and add soy, sauce or sambal to taste, if necessary.
For the vegetables:
Chop the onion and finally chop the garlic and fry in some sunflower oil. Add the tai green curry, a good splash of Tai fish sauce (this is your salt, no further salt is added) and a splash of oyster sauce. Also add the grated fresh ginger. Keep stirring and then one by one add the washed and chopped vegetables, starting with those who need more cooking time, like carrots and beans. It is nice that the vegetables are still crunchy when served and for example the, courgette, cauliflower and cabbage are best added last. Keep stirring. When everything is more or less ready you add half a tin of coconut milk and put a lid on so it heats through well. Serve with the rice
If you like you can serve this dish with chicken that you first cut into small chunks, then marinate for half an hour in a splash of soy sauce, half a teaspoon of sambal oelek, a sprinkle of sugar or honey, a few drops of lemon juice and some salt. You then fry the chicken pieces in two tablespoons of sunflower oil until they are cooked through. Delicious topped with the peanut sauce.