Thai vegetable curry

Ingredients for 4 servings:

• 500 g sweet potato(s), cut into large cubes
• 125 g sugar snap peas, halved
• 1 small cauliflower, cut into florets
• 2 tbsp oil (peanut)
• 3 tbsp Thai red chili paste
• 400 ml coconut milk
• ½ liter vegetable broth
• 5 kaffir lime leaves
• 5 cm ginger root, sliced
• 4 red chili peppers
• 2 stalks of lemongrass, finely sliced
• 1 tbsp palm sugar
• 1 tbsp fish sauce, Nam Pla
• ½ bunch Thai basil Horapa, the leaves
• ½ lemon(s), the juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian red curry with coconut milk

Heat the oil in a wok, stir in the chili paste until combined. Add the coconut milk, kaffir lime leaves, ginger slices, chili peppers, and lemongrass. Let it boil briefly, then add the vegetable stock. Add the sweet potatoes, snow peas, and cauliflower and simmer for about 25 minutes. Season to taste with sugar, lime juice, and fish sauce. Stir in the basil leaves. Serve with Thai jasmine rice.