- 100 g of shallots (approx. 4 or 5)
- 5 garlic cloves
- 2 tbsp of vegetable oil
- The zest of ½ lime (organic)
- 2 stars anise
- 3 tbsp of red curry paste
- 2 tbsp of peanut butter
- 1 tbsp of sugar
- 2 tbsp of soy sauce
- 800 ml of coconut cream (2 cans)
- 1 head of broccoli
- 2 potatoes (approx. 150g)
- 2 carrots (approx. 150g)
- 1 handful of unsalted raw peanuts
- 1 lime
- 1 bunch of cilantro
Peel and chop very finely the shallots and garlic.
Natacha and Daniela's tip: the simplest way is to grind them in a blender until you get very small pieces.
In a saucepan, heat the oil and sauté the shallots and garlic for 2 to 3 minutes, over medium-high heat.
Add the zest, star anise, red curry paste, peanut butter and sugar and brown for another 2 to 3 minutes, stirring well.
Add the coconut cream and raise the heat a little to make a small broth. Let bubble uncovered for about 15 minutes.
While the sauce is simmering, peel the potatoes and carrots and cut them into large pieces. Cut the broccoli.
Add the vegetables to the sauce and cook over medium heat for about 20 minutes, stirring occasionally.
Crush the peanuts and grill them for a few minutes in a frying pan. Chop the cilantro.
Enjoy the curry with some rice, roasted peanuts and a touch of lime juice and cilantro, sprinkled before tasting.
Serve with a salad as a starter.