Vegetables with mango in curry coconut sauce

Ingredients for 4 servings:

• 2 tbsp oyster sauce
• 1 tbsp mirin
• 2 tbsp rice vinegar
• 2 tbsp sweet chili sauce
• 2 tbsp lime juice
• 2 tbsp sesame oil, roasted
• 100 ml orange juice
• 1 cm ginger, grated
• 2 cloves garlic, grated
• n. B. salt and pepper, black
• 400 ml coconut milk
• n. B. garlic
• e.g. ginger
• 1 shallot(s)
• 1 small fennel bulb(s)
• 2 large carrots
• 3 bell peppers, colored
• 150 g broccoli florets
• 1 bunch of spring onions
• 1 mango(s)
• 2 tbsp, heaped curry paste, yellow

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Wok dish

Mix all the ingredients for the sauce in a bowl and set aside. Peel and finely dice the shallot, ginger, and garlic. Wash, trim, and chop the fennel and bell pepper. Peel the carrots and cut into sticks. Wash and cut the broccoli florets into bite-sized pieces. Roast the curry paste in a wok or large pan without oil until fragrant, then remove and set aside. Sauté the shallot, ginger, and garlic in oil. Add the vegetables and fry. Stir in the curry paste and sauce and cook uncovered over medium heat for about 10 minutes until al dente. Stir occasionally to prevent sticking. Meanwhile, peel and pit the mango and dice it. Chop and rinse the spring onions. Add the mango, spring onions, and coconut milk, stir, and simmer uncovered over low heat for 6 minutes. Don’t let the vegetables get too soft. Basmati rice is delicious with them.