Red Thai Curry

Ingredients for 4 servings:

• sesame oil
• 1 small onion(s), chopped
• 1 garlic clove(s), crushed
• 1 piece(s) ginger, walnut-sized, chopped
• 50 g curry paste (Thai curry paste, 1 bag), red
• 200 g sugar snap peas
• 2 bell peppers, red, quartered and cut crosswise into strips
• 150 g soy sprouts
• 100 g mushrooms (shii take mushrooms), cut into strips
• Soy sauce
• fish sauce
• 400 ml coconut milk, creamy
• Salt
• 2 tbsp mango chutney (hot mango pickles)
• 250 g rice, Thai
• 1 liter of water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

vegetarian, only slightly spicy and especially spicy with hot mango pickles

Bring a liter of water to a boil with a little salt. Meanwhile, put a pan of sesame oil on the stovetop and heat it up. When the water is boiling, add the rice and set the timer for about 12 minutes. Now fry the onion, garlic, and ginger. After a short while, add the curry paste and fry it. Then wash the snow peas, add them whole to the pan, and fry them too. After 3 minutes, add the bean sprouts and bell peppers and fry for 2 minutes. Now add the shiitake mushrooms and fry for another minute. Season with soy and fish sauce and let the sauce reduce slightly. Now add the coconut milk and hot mango pickles. Season with salt and simmer until the rice is done. Arrange on plates and serve hot.