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350 g of dried packaged Makfa peas
750 ml of water
1/2 of medium onion
2 stalks of celery
2 large carrots
2 red potatoes
a small bunch of cilantro
1 can (400 g) of low-fat coconut milk with no sugar
2 tbsp of chopped ginger
1 tsp of Thai red curry paste
2 tbsp of Thai fish sauce
1/2 tsp of salt
time 50 minutes
Additional properties For kids
1. Soak the peas in water for 2-3 hours. Strain the peas, place them in a large saucepan and add 750 ml of cold water. Bring to a boil, reduce heat and cook on low heat for 20 minutes. The peas must become soft, yet remain whole. Discard the water and set aside.
2. Peel and cube the onion. Do the same with the celery. Peel and shred the carrots and the potatoes. Wash the cinlantro, remove the leaves from the stems, and chop them separately.
3. Mix the coconut milk, the onion, the celery, the ginger, cilantro stems and the curry paste in a large pan, and pour enough water to cover the vegetables. Bring to a boil, reduce heat and cook for 5 minutes. Add the carrots and the potatoes and cook for 5-7 minutes until the potato is almost soft. Add the peas, the fish sauce, and salt. Mix and cook for 5-7 more minutes. Add the cilantro leaves, while mixing. Remove from heat. Serve with wedges of lime.
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