Vegan Thai Panaeng Curry

Bonjour chers amis, Hallo beste vrienden,
Het is zover. Vanaf vandaag komt er niet alleen info over zelfontwikkeling op deze blog maar ook over gezonde voeding. Om je nog beter te voelen!
Om niet alles telkens in twee talen te schrijven, zijn alle artikels in het Engels. Mocht er iets niet duidelijk zijn, zet gerust je commentaar en ik help je verder!
A partir d’aujourd’hui, je partagerai régulièrement des recettes saines, en plus des articles sur le développement personnel. Pour se sentir encore mieux!
Pour éviter de tout mettre en 2 langues, j’écris en anglais. S’il y a quelque chose que vous ne comprenez pas, commentez et je vous réponds/traduis au plus vite!

Today, I share with you an excellent, yet simple recipe. For all Thai food lovers out there.
It’s so comforting and good, and so easy to prepare. Yum!

With a little coconut oil in the ‘wok’, I added multiple vegetables of all differents colours: mushrooms, red bell pepper (poivron/paprika), ‘Mange-tout” beans, Aubergine, sjalot, courgette, carrots. At the end I also added green asparragus.

While the vegatables were cooking, I started making the panaeng sauce. I bought a small bag of organic + vegan panaeng curry paste at the BioStory of Jodoigne, which I heated in a sauce pan together with 400ml of cocount milk.

Once the curry paste was completely blended with the coconut milk, I added the sauce to the vegetables.Cook a little Jasmine rice to accompany, and ready!

Easy peasy and soooo good!

Enjoy this week’s vegan recipe!

With love,

Géraldine

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