Thai vegetable curry with omelette strips

Name: thai vegetable curry with omelette strips
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Thai
Ingredients: 300 g quick cooking rice; 3 tablespoons sunflower oil; 1 eggplant in cubes; 1 zucchini in cubes; 2 tablespoons Thai green curry bag of 70 g; 1 package coconut milk 200 ml; 4 Eggs beaten; 75 g cashew nuts unsalted

A nice thai recipe. The vegetarian main course contains the following ingredients: quick-cooking rice, sunflower oil, eggplant (diced), zucchini (diced), Thai green curry (bag 70 g), coconut milk (200 ml), eggs (beaten) and cashew nuts (unsalted).

Ingredients

Directions

Boil the rice according to the instructions on the package.
Heat 2 tablespoons of oil in a pan and fry the eggplant and zucchini for 3 minutes.
Add the Thai green curry and fry briefly.
Stir in the coconut milk and cook over low heat for 8 minutes.
In the meantime, heat the rest of the oil in a frying pan and pour in the eggs, add salt to taste.
Fry the omelette in 5 minutes until done, turn halfway.
Allow the omelette to cool.
Roll up carefully and cut into thin strips.
Scoop the rice into bowls.
Spoon the curry top and divide the omelet strips and the cashew nuts..