Vegetables with green curry paste and fried potatoes

Ingredients for 2 servings:

• 1 bell pepper(s), red
• 100 g snow pea(s)
• 1 large onion(s)
• 150 ml coconut milk (150 ml for the vegetarian version, 250 ml for the vegan version)
• 100 ml cream, whipped until stiff (for the vegetarian version)
• 400 g potatoes, raw
• 1 tsp curry paste, green
• Oil for frying, possibly also some butter
• e.g. salt and pepper
• possibly cornstarch or flour to thicken

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Vegan and vegetarian options

Wash the bell peppers and cut into small pieces. Wash the snow peas, trim the ends, and halve the pods (remove the strings from larger ones if necessary). Cut the onion into coarse strips. Peel the potatoes and slice them thinly. Fry the potatoes in a little oil in a non-stick pan at very high heat. Add only pepper until just before the end of cooking. Add salt only at the very end, otherwise the potatoes will become mushy. Frying takes some time (approx. 25 minutes depending on the stove). The dark color and crispness are desired. Only add a little butter or oil at the very end for flavor. Fry the vegetables in oil until hot and season with salt. Do not fry the vegetables for longer than 10 minutes; they should still have some bite. Towards the end, add the green curry paste and roast briefly. For the vegan version, add only the coconut milk and let it reduce slightly. If the mixture is too runny, thicken with starch dissolved in water or flour. For the vegetarian version, add the stiffly whipped cream and bring back to a boil briefly. The whipped cream provides the necessary binding. The combination with the fried potatoes sounds a bit strange at first glance, but they go perfectly with the spicy vegetable curry.