Thai Curry Deluxe

Ingredients for 4 servings:

• 4 stalks of spring onions
• 3 m.-sized carrot(s)
• 4 cloves garlic
• 30 g ginger
• 800 g potatoes
• 2 tbsp oil
• 2 cans of coconut milk
• 250 ml water
• 1 tbsp curry paste, yellow
• 4 kaffir lime leaves
• 4 sprigs of mint
• 2 tbsp peanut butter
• 1 tbsp sugar
• 4 tbsp fish sauce or oyster sauce
• 1 head of broccoli
• 1 onion(s)
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Thai curry with vegetables

Clean, peel, and wash the vegetables. Slice the spring onions into rings and the carrots into slices. Peel and finely chop the garlic and ginger. Peel, wash, and roughly chop the potatoes. Chop the broccoli into smaller pieces. Heat the oil in a large pot. Sauté the prepared ingredients while stirring. Season with salt and pepper. Stir in the curry paste and sauté briefly. Add the coconut milk and 1/4 l water and bring to a boil. Add the kaffir lime leaves and mint leaves, cover, and simmer for 30 minutes. Serve with shrimp or 500 g chicken breast. Fry these separately in a hot pan with a little oil and add to the curry towards the end. Bring the whole thing back to a boil for another 5 minutes and serve. Garnish with 2-3 mint leaves.