Thai vegetable curry

Ingredients for 4 servings:

• 2 onions
• 2 large carrots
• 10 mushrooms
• 1 broccoli
• 5 cloves garlic
• 1 bell pepper(s)
• 1 point snow pea(s)
• 1 chili pepper(s), optional
• 8 prawns, optional
• 3 cups basmati rice
• e.g. curry powder
• salt and pepper
• Lemongrass powder
• 2 eggs
• 3 tsp curry paste, green or red
• 400 ml coconut milk
• 1 tbsp vegetable broth

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

It is advisable to chop everything beforehand and have it ready on the stove: Dice one onion into small cubes, the other onion into large eighths. Cut the carrots into slices about 0.5 cm thick, halving thick carrots lengthwise first. Roughly quarter the mushrooms. Wash the broccoli thoroughly and cut into small florets. Peel the garlic and cut into thin slices. Wash the bell peppers and cut into large 0.5 x 3 cm strips. Rinse the snow peas thoroughly. Cut the chili pepper into thin slices. Peel the prawns. Heat sesame oil in a saucepan over medium heat and briefly fry half of the diced onions. In a second saucepan, bring water to a boil with the vegetable stock in a ratio of 2:1 to the rice. Add the rice and curry powder to the onions and stir well until the rice turns a yellowish color. Add the boiling stock to the rice and cook the rice over medium heat. When the rice is ready, remove from the heat to prevent it from burning. For the vegetable stir-fry, heat sesame oil in a wok over medium heat and add 1/4 of the diced onion and 2/3 of the garlic and fry briefly. Add chili, broccoli, coarse onion, carrots and snow peas and fry with the lid closed for 15-20 minutes, stirring occasionally. Add the prawns (if desired), bell peppers and mushrooms to the wok and season well with chili powder, salt, pepper and lemongrass if desired. Shake well and add the coconut milk and stir in the curry paste. The stir-fry is ready when the broccoli is no longer hard. In another pan, heat sesame oil over high heat and add the remaining finely chopped onion and garlic. Add the cooked rice to the pan and spread it out well. Whisk the eggs in a cup or bowl, pour over the rice and mix well. Spread the rice out well, fry, stir and spread it out again so that it can fry again and again but does not burn.