Thai dish

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50 gr. green beans

50 gr. green beans

180 gr. basmati rice

8 prawns

400 ml. Organic Matt Coconut Vegetable Drink

6 spring onions

2 carrots

3 zucchini

8 cherry tomatoes

200 ml. vegetable broth

EVO oil to taste.

1 bunch of parsley

1 teaspoon curry

slices of wheat bread

½ package of soybean sprouts

Salt and pepper to taste.

sugar to taste

oregano q.b.

basil to taste.


Finely slice spring onions, cut carrots into small pieces, zucchini into strips, and jackdaws into lozenges. Pour the vegetables into a pot along with 3 tablespoons of EVO oil. Season with salt and sauté for a few minutes, stirring continuously.

Add the vegetable broth, Matt’s Organic Coconut Vegetable Drink, curry and chopped parsley. Allow to cook for 10 minutes.

In the meantime, shell and clean the prawns and add them to the preparation almost when it is cooked. Let them cook 3-4 minutes.

Wash and cut cherry tomatoes in half, lay them on a baking sheet with oil, salt, pepper, oregano sugar, and basil. Bake in a preheated oven at 200° for 15 minutes.

Still in the oven, already hot at 200°, toast a couple of slices of bread for a few minutes, add salt, oil and pepper. Once toasted, place the bread in a food bag and reduce it by crushing with your hands to crumble.

Meanwhile, prepare the rice. Cook basmati rice in salted water and drain when cooked.


In a flat plate lay the vegetables and prawns with their cooking sauce. Garnish with the bread crumble, cherry tomatoes, and soybean sprouts. Place the basmati rice in a corner or on another plate.

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