Method of making: New Vietnamese dishes are mainly fresh. Although this dish contains curry flavor, it is light, and with the rich aroma of coconut milk, its color is attractive. In addition, miscellaneous vegetables are tender and crisp, which is quite distinctive in Vietnam.

Weight: 2 persons

Preparation time: 30 minutes

Cooking time: 10 minute

material

200g broccoli, 50g carrot, 50g onion (peeled and diced), 50g potato, 50g green beans (cut into 5cm), 1 teaspoon ginger (chopped), 1 teaspoon garlic (peeled and chopped), 1/2 tablespoons curry powder.

prepare

(1) Cut broccoli into small pieces, blanch in boiling water for a while, remove and drain. Peel carrots and potatoes, cut into pieces, and cook in boiling water 10 minutes. Boil the green beans in boiling water for a while, take them out and drain.

(2) Heat a pot (or casserole), add 1 tbsp cooking oil, stir-fry Jiang Mo, minced garlic and scallion over medium heat, add curry powder and stir-fry for a while, then add water to boil and mix well.

(3) Put broccoli, carrots, onions, potatoes and green beans into the pot, add fish sauce and sugar, and simmer for 5 minutes. When the water content is reduced by about half, add coconut milk and mix well, add salt to taste, and turn off the fire and serve.

feel

If coconut milk 1 curry remains after eating miscellaneous vegetables, you can add new vegetables before cooking.