Delicious Thai vegetable curry with rice à la Trine

Ingredients for 2 servings:

• 2 bags of rice
• 1 can coconut milk
• 1 small sweet potato(s)
• 3 carrots
• 1 small zucchini
• 4 baby corn cobs, from the jar
• 1 garlic clove(s)
• 1 chili pepper(s)
• 2 spring onions
• 6 cherry tomatoes
• 1 tsp, streaky Thai curry paste, red
• 1 tbsp, heaped curry paste (Massaman curry paste) or crème fraîche
• salt and pepper
• Peanut oil or sesame oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cut the sweet potato into small cubes, slice the carrots into thin strips, and chop or chop the zucchini and everything else into small pieces. Sauté the sweet potato in a wok with peanut or sesame oil for up to 10 minutes. Add the carrots, zucchini, and baby corn, followed shortly thereafter by the spring onions, garlic, and chili pepper. Sauté everything for a short while. Then add the coconut milk, Thai curry paste, and Massaman curry paste or crème fraîche. Stir in the halved tomatoes for the last 1-2 minutes and season to taste. Meanwhile, cook the rice for about 10 minutes. The rice can be eaten on its own or mixed in.