Yellow coconut curry

Ingredients for 4 servings:

• 400 g mushrooms, brown
• 2 carrots
• 400 g green beans
• 4 stalks of spring onion(s)
• 40 ml curry paste, yellow
• 500 ml coconut milk
• 1 lime(s)
• 1 red chili pepper(s)
• 100 ml vegetable stock
• 600 ml water
• 1 tbsp oil
• 1 tbsp sugar
• 300 g jasmine rice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with beans and mushrooms

Quarter the mushrooms, peel the carrots, and cut into approximately 1 cm thick slices. Trim the ends of the green beans and halve the beans. Separately slice the green and white parts of the spring onions into thin rings. Prepare 100 ml of vegetable stock. Heat oil in a saucepan and fry the white onion rings until translucent. Add the curry paste and fry for about 1 minute. Deglaze with vegetable stock and coconut milk and bring to a boil. Then add the mushrooms, beans, carrots, and 1 tablespoon of sugar. Simmer over medium heat for 10-12 minutes. Meanwhile, halve the lime and chili pepper. Finely slice the chili halves. Cook the jasmine rice according to the package instructions. Remove the curry from the heat after the cooking time and squeeze in the lime juice. Season with salt and pepper. Sprinkle the jasmine rice with the green onion rings and chili strips. Enjoy! 664 kcal per serving