Green Vegetable Thai Curry – Yummy, Delicious, Great

First, wash and prepare the vegetables: Skin the garlic, onion and ginger and dice them finely. Peel the carrots and cut into 3 mm slices. Quarter the zucchini lengthways and cut into 5 mm slices. Remove the stalk with seeds from the pepper and cut into bite-sized 5 mm wide strips. Cut the Schitaki mushrooms into pieces about 20 cents each. Mushroom stalk can be used. Halve or third (bite-sized) the wild broccoli. Cut the pak choi into 2 cm wide strips. Here only take the whole leaves and the tender part of the stalk.

In a cup, stir the curry paste with the lime juice, the fish sauce and the soy sauce until smooth. If you're vegan, replace the fish sauce with soy sauce.

Now let's start: heat a wok or large saucepan. Then fry the onion, ginger, garlic (chilli if you like) in oil briefly / do not brown. Add the mushrooms, carrots and peppers, toss briefly and. salt. Then add the coconut milk, sugar and the mixed curry paste, stir and simmer for 5 minutes. Then add the wild broccoli and the pak choi and simmer for another 2 minutes. Season to taste with lime juice, salt and soy sauce - the curry is ready and can be served.

As a side dish, Thai rice is served, best prepared in a rice cooker, as it then sticks a bit. You can also eat the curry as a kind of soup. If you then replace the sugar with sweetener or stevia, then it's NO CARB. I put the plucked coriander leaves on the table. Anyone can take it as he likes.

Tip 5 broccoli: If you only get normal broccoli, do not use the stalk and cut it into small florets. To start cooking, pack it in the pot along with the carrots.

And now just enjoy with a clear conscience.