Thai cauliflower curry

Ingredients for 4 servings:

• 500 g cauliflower, cleaned and cut into florets
• 150 g beans (snake beans), cut into five cm long pieces
• 5 shallots, Thai
• 2 cloves garlic
• some oil
• 2 tbsp Thai curry paste, red
• 400 ml coconut milk
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp brown sugar
• 1 chili pepper(s), long, red, diagonally sliced
• n. B. Coriander leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

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Slice the shallots and chop the garlic. Heat the oil in a saucepan and briefly sauté the shallots and garlic. As soon as they begin to brown, add about 100 ml of coconut milk and the curry paste. Stir well and reduce to a boil. Then add a little more coconut milk, along with the fish sauce, lime juice, and sugar. Bring to a boil, then add the cauliflower and simmer over low heat for five minutes. Add the remaining coconut milk for the desired sauce quantity. Then add the runner beans and simmer for another three minutes. When the vegetables are cooked but still crunchy, add the sliced ​​long red chili. Mix briefly and serve. If you like, sprinkle some chopped coriander over the curry.