Thai Panang Curry

Ingredients for 4 servings:

• 4 carrots
• ½ broccoli
• 50 g green beans
• 1 zucchini
• 2 bell peppers, red
• 6 mushrooms, brown
• 3 spring onions
• 1 shallot(s)
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 2 dashes fish sauce
• 1 tbsp, heaped curry paste Panang, from the Asian store
• 1 can coconut milk, semi-skimmed or light

Instructions

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

Wash the vegetables and cut into equal-sized pieces. Heat a wok or large cast-iron skillet over high heat and add the sesame oil. Sauté the shallot and fry the bell pepper, beans, and carrots for 2-3 minutes. Add the Panang curry paste and fry briefly to allow the spices to develop their full flavor. Deglaze with coconut milk and simmer for about 4 minutes over medium heat. Then add the broccoli and simmer for another 8 minutes. Now add the mushrooms and zucchini and simmer for another 2-3 minutes. Finally, add the spring onions and season with soy sauce, fish sauce, salt, and pepper. If you like, you can add chicken strips. Fry them in the sesame oil right at the beginning, set aside, and add them to the heat just before the end of the cooking time. Basmati rice goes best with this dish.