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Ginger Curried Vegetables


  • 1 Red Chile
  • 1 Clove Garlic
  • Thumb-Sized Piece of Fresh Ginger
  • 1/2 Bunch Green Onions
  • 4 oz Snow Peas
  • 5 oz Carrots
  • 3 oz Bean Sprouts
  • 1 Tbsp Canola Oil
  • 1 C Unsweetened Coconut Milk
  • 2 tsp Red Curry Paste
  • 3 Tbsp Soy Sauce
  • Fresh Cilantro Leaves


  • Slit the chile lengthwise and cut out the seeds and membranes, then slice into thin rings.
  • Peel and finely chop the ginger and garlic, then trim and slice the green onions.
  • Trim the snow peas, then cut into thirds diagonally.
  • Peel the carrots, then cut into thin strips lengthwise, then slice as thinly as possible.
  • Rinse the bean sprouts in a sieve and drain well.
  • Heat the oil in a wok over medium-high heat, then add the chile rings, ginger and garlic and stir-fry lightly.
  • Add the carrots and snow peas and stir-fry for 2-3 minutes, then add the green onions and continue to stir-fry for another minute.
  • Add the coconut milk, curry paste, and soy sauce and heat through, then add the bean sprouts and heat for another 2 minutes.
  • Roughly chop a few leaves of fresh cilantro and sprinkle over the vegetables. Serve and enjoy!