Thai vegetable stir-fry with rice

Ingredients for 3 servings:

• 1 small onion(s)
• 1 clove(s) garlic
• 1 bell pepper(s), red, yellow or orange
• 7 mushrooms, fresh
• 1 dashes lemon juice
• 1 jar bamboo shoot(s)
• 1 tsp curry powder, yellow
• 1 tsp green curry paste (careful, it’s hot!)
• some turmeric
• salt and pepper
• 1 tbsp instant chicken broth
• 1 can coconut milk
• 2 tbsp sour cream
• 1 tsp, heaped honey
• 2 cups rice
• salt water
• 4 tsp oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cook the rice in salted water. Meanwhile, finely chop the onion and coarsely chop the vegetables. Sauté the onion and bell pepper in oil and add all the spices except the garlic. Add the bamboo shoots and simmer for a while. Finally, add the mushrooms and garlic. Sprinkle with the stock powder (without water!) and deglaze with coconut milk. Season to taste with honey, lemon, and sour cream (or heavy cream for a less acidic flavor). The vegetables should still be firm to the bite. Serve over the rice.