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Pad Priaw Waan (Sweet & Sour Curry)
Sweet and rich flavors with a tangy sour cutting twist, capsicum, tomato’s, carrot, pineapple, and chilies make up this moreish curry.
Servings Prep Time
1Bowl 20Mins
Cook Time
10Mins
Servings Prep Time
1Bowl 20Mins
Cook Time
10Mins
Ingredients
Instructions
  1. Wash your hands and start to prepare your vegetables
  2. Slice up your capsicum into 1-2cm thick slices
  3. Cut off your stalky tough green heads from the green chillies and discard them in your compost bin
  4. Slice your green chillies as shown
  5. Now slice diagonally along each half, making 1-2cm thick slices try to keep a unison size in comparison to the capsicum
  6. Now do the same to your cucumber
  7. Chop your carot up now with a undulating blade
  8. Stack and cut down the centre to make small pieces
  9. Quarter your tomato
  10. Slice your pineapple chunks in half
  11. Finish by slicing up your onion into 1-2cm thick pieces, you are now ready to cook the dish!
  12. Heat up your oil in a wok or deep dish on a medium heat
  13. In no particular order, one by one add in your ingredients and move them around so it doesn’t stick to the bottom of the pan and gets a coating of oil
  14. Mix it all up and keep the heat up make sure it is frying
  15. After 3-5 minutes, as you can start to smell the capsicum and onions aroma, add in the diluted mushroom stock powder or a vegan stock of your choice.
  16. Add in your tomato puree
  17. And a spoon of black bean sauce to give it some salty contrast
  18. Add your sugar as well to get the sweet of the sour
  19. Now add some black pepper, give it all a mix and taste. If the taste isn’t quiet sweet enough or sour enough add more black bean sauce or more sugar, you can also add lime if you feel it needs it
  20. Now allow the sauce to simmer gently, and thicken slightly
  21. Serve bowled with a portion of the wild rice, with a fresh mandarin juice or carrot and beetroot juice the flavours come even more alive.

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