Thai vegetable curry

Ingredients for 4 servings:

• 400 g jasmine rice
• 2 carrots
• 1 bell pepper(s)
• 2 spring onions
• 100 g sugar snap peas
• 1 tbsp palm sugar or brown sugar
• 6 kaffir lime leaves
• 1 tbsp peanut oil, alternatively germ oil
• 40 g curry powder
• 500 ml coconut milk
• 2 shots of fish sauce
• 3 shots of soy sauce, light
• 500 ml chicken broth, approx.
• 1 bunch Thai basil
• 2 Thai eggplant(s), optional

Instructions

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

Wash the rice thoroughly and then cook in a rice cooker or pot. Wash the bell peppers, carrots, and spring onions and cut into coarse strips. Wash the snow peas and trim off the ends if necessary. If the snow peas are a bit too large, simply cut them in half. Heat 1 tablespoon of oil in a wok or frying pan and add the curry powder. Stir briefly over high heat and pour in the coconut milk. Reduce the heat and add the chopped vegetables. Since these curries tend to have a soupy consistency, you can add up to 500 ml of chicken stock if desired. Finely slice the kaffir lime leaves and add them to the wok along with the fish sauce, soy sauce, and palm sugar. Stir well. After a few minutes (heat the vegetables briefly and do not overcook them!), pluck the Thai basil leaves and add them. Serve the rice separately from the curry. Optional: If you’ve managed to find fresh Thai eggplants at a Thai or Asian store, you can quarter them and add them with the vegetables. Tastes wonderful! Note: To achieve an authentic flavor, you should definitely stick to the ingredients list. Even if you’re not personally a fan of fish sauce, this ingredient gives the dish a certain something.