Red Thai vegetable curry with glass noodles

Ingredients for 6 servings:

• 1 butcher’s onion(s), quartered into rings
• 4 spring onions, in rings
• 3 garlic cloves, squeezed
• e.g. fresh ginger, finely diced
• 1 chili pepper(s), red, finely chopped, only for those who like it very hot
• 4 carrots, sliced ​​diagonally
• 1 broccoli, cut into bite-sized florets
• 1 red bell pepper(s), cut into bite-sized pieces
• 1 pack of oyster mushrooms
• 1 pack of dried mu-err mushrooms
• 1 jar bamboo shoot(s)
• 1 jar mung bean sprouts
• 2 tbsp curry paste, red, purely vegetable, hot
• 2 cans of coconut milk
• 1 pack of glass noodles
• Sunflower oil
• sesame oil
• Soy sauce
• Salt
• curry powder
• 1 tsp vegetable broth, granulated, vegan
• 400 g basmati rice

Instructions

Working time approx. 35 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

vegan

Cook the basmati rice according to the package instructions. Soak the moo-err mushrooms in cold water (it says for one hour, but 10 minutes is enough), then rinse them a little. Cut out the tough middle part and, if necessary, chop the mushrooms into bite-sized pieces, then boil them in fresh water for at least 15 minutes until soft. Wash the vegetables and chop them into bite-sized pieces. Cook the glass noodles in boiling water for 2 minutes until soft, drain, and rinse briefly with cold water. Sauté the onion and the white parts of the spring onions in sunflower and sesame oil, add the garlic and ginger, and sauté. Then gradually add the fresh vegetables according to their tenderness—the harder vegetables, like the carrots, first—and sauté them a little. I always add a little more sesame oil. Add the mushrooms. Add the curry paste and sauté a little. Deglaze everything with coconut milk, stir in the stock, and bring to a boil. Now add the sprouts and seedlings and mix. Fold in the green parts of the spring onions and the cooked glass noodles. Season the curry with soy sauce, salt, and curry powder to taste. We like the vegetables to retain a bit of a bite; if you prefer them softer, cover and let them simmer a bit longer. Otherwise, serve the curry with rice.