Pho curry

Ingredients for 4 servings:

• 2 shallots
• 1 small onion(s)
• 8 cloves garlic
• 2 cinnamon sticks, each approx. 10 cm long
• 2 star anise
• 4 carnations
• 800 g coconut milk
• 2 tbsp soy sauce
• ½ lime(s), juice
• 3 tsp, heaped vegetable broth, instant
• 400 g potatoes
• 2 tsp curry paste, red
• 1 bell pepper(s), red
• 1 large carrot(s)
• 250 g beans, green, frozen
• fish sauce
• ½ pot of basil
• e.g. spring onion(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

vegetarian, very spicy and a little hot

Halve the shallots, garlic, and onion, leaving the underside unpeeled, and roast them with the cinnamon, star anise, and cloves in a saucepan without fat over medium heat until the onions are browned. Add the coconut milk, soy sauce, and lime juice, season with stock, stir briefly, and simmer with the lid closed over low heat for 15-25 minutes. The longer it cooks, the more intense the flavor will be. It’s a good idea to taste it occasionally. In the meantime, wash, peel, and finely dice the vegetables. Once cooked, strain the coconut milk through a sieve into another container and pour it back into the pan. Stir in the curry paste. Add the potatoes and simmer with the lid closed for 10-15 minutes. Add the remaining vegetables, including the frozen beans but without the spring onions, and simmer with the lid closed for 10 minutes. Stir in the chopped basil and spring onions and season with the fish sauce. Perfect for basmati rice.