Thai vegetables with coconut sauce

Ingredients for 3 servings:

• 3 spring onions
• 2 cm ginger root
• 2 carrots
• 1 celery stick
• 100 g soybeans
• 1 zucchini
• 100 g white cabbage
• 1 can coconut milk
• 3 kaffir lime leaves
• Soy sauce
• 1 tbsp curry paste (Panang)
• 1 bunch of coriander
• 100 g mushrooms
• 1 red bell pepper(s)
• 1 ½ cups basmati
• 2 cups of water
• possibly meat, of your choice
• possibly cheese (halloumi)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Delicious, crunchy vegetable stir-fry with spicy Panang coconut sauce

Slice the spring onions into rings and dice the ginger into small cubes. Sauté the basmati rice, one-third of the spring onion rings, and the diced ginger in a pot of rice. Bring to a boil with water, add salt, and continue simmering with a lime leaf in a covered pot at half heat. Cut the vegetables into thin strips and stir-fry them one by one (first until firm, then until soft) in the wok. First, add the carrots, celery, soybeans, and zucchini, then pour in the coconut milk and add the lime leaves. Season with soy sauce and curry paste, and finally, stir in the very soft ingredients: white cabbage, mushrooms, and bell peppers. They should remain crunchy and only be heated through. Just before serving, add the chopped coriander and serve with the rice. If you like, you can sauté strips of meat (careful! Not if vegetarians are eating!) or pieces of halloumi with the spring onions and ginger. Tastes delicious too!