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Warming yellow curry with coriander omelette
Jakub Kuroń He's known for experimenting in the kitchen. This time, he's prepared a recipe for a warming yellow curry with coriander omelette! It's a fusion of Thai and Polish cuisine. Of course, the dish also features autumn vegetables, tossed in creamy coconut milk with a citrusy kaffir lime leaf flavor. Enjoy!
Ingredients
- 400 ml coconut milk 5-7%
- 3-4 kaffir lime leaves
- 1 a teaspoon of yellow curry paste
- 5 Brussels sprouts, cut in halves
- 1 carrot, sliced
- 1 onion, diced
- a piece of diced celery
- a piece of pumpkin cut into large cubes
- 1/2 zucchini, cut into large cubes
- 1/4 broccoli
- 1 tablespoon of coconut oil
- pinch of salt
Omelette:
- 2 eggs
- 2 tablespoons chopped cilantro
- pinch of salt
- 1 teaspoon of coconut oil
A method of preparing
- Sauté the Brussels sprouts, carrots, onion, and celery in coconut oil. When the vegetables are browned, add the pumpkin.
- After a few minutes of frying, add the zucchini, pumpkin, and broccoli. Pour in the coconut milk and kaffir lime leaves. Then simmer for 10-12 minutes over low heat, covered.
- Meanwhile, combine chopped cilantro with salted beaten egg. Fry in heated coconut oil.
- Serve the curry with a coriander omelette or, classically, with white rice.
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Vegetables 
15-30 minutes 
Chicken 
Thailand 
Pork 
Indian 
Beef 
Shrimp 
