Ingredients
- 1 small onion
- 1 medium carrot
- 1 red pepper
- 230 g broccoli
- 130 g peas
- 3 tbsp Thai red or yellow curry paste
- 200 ml coconut milk
- 100 ml water
- 1 tbsp brown sugar
- 1 tbsp fish sauce
Preparation
- Finely chop the onion, peel and dice the carrots, cut the pepper into strips and place in the rice cooker pot along with the peas, curry paste, water and sugar.
- Close the lid, select the SLOW COOK program and cook for 45 minutes.
- 10 minutes before the end of the cooking time, add the broccoli florets, coconut milk, and fish sauce to the pot. Close the lid again and let the program finish.
- Stir thoroughly before serving.
TIP: As a side, serve with sticky rice or white bread.