Gréng Geméis Thai Curry - lecker, lecker, super

Als éischt wäschen a preparéieren d'Geméis: Knuewelek, Zwiebel an Ingwer ofschneiden a fein schneiden. D'Muerten schielen an an 3 mm Scheiwen schneiden. D'Zucchini an d'Längt schneiden an an 5 mm Scheiwen schneiden. Huelt de Sträif mat Somen aus dem Peffer a schneiden a bësseg 5 mm breet Streifen. D'Schitaki Champignonen a Stécker vun ongeféier 20 Cent schneiden. Mushroom Steng kann benotzt ginn. Hallef oder drëtt (bissgréisst) de wëll Broccoli. De Pak Choi an 2 cm breet Streifen schneiden. Hei huelt nëmmen déi ganz Blieder an den zaarten Deel vum Sträif.

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.

Tipp 5 Broccoli: Wann Dir nëmmen normal Broccoli kritt, benotzt de Sträif net a schneiden se a kleng Blummen. Fir unzefänken ze kachen, packt et an de Pot zesumme mat de Muerten.

An elo just mat guddem Gewësse genéissen.