Vegetable curry

Ingredients for 4 servings:

• 200 g cauliflower, cut into florets
• 100 g broccoli, cut into florets
• 100 g beans (snake beans)
• 3 potatoes
• 2 shallots
• 1 red bell pepper(s)
• 5 kaffir lime leaves
• 1 chili pepper(s), green
• 2 tbsp oil
• 2 tsp red curry paste
• 400 ml coconut milk
• 200 ml water
• 10 baby corn
• 1 tbsp lime juice
• 1 tbsp brown sugar
• 2 tbsp fish sauce

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thai

Wash the cauliflower and broccoli florets and break them up slightly. Wash the beans and cut them into 4 cm pieces. Peel the potatoes and cut them into 2 cm pieces. Wash the bell pepper, deseed them, and cut them into thin strips. Wash and halve the kaffir lime leaves. Deseed the chili pepper and cut them into thin strips. Heat the oil in a wok or large saucepan, add the shallots and curry paste, and fry for 3-4 minutes, stirring constantly. Add the coconut milk and water and simmer uncovered for 4 minutes. Add the potatoes, cauliflower, and kaffir lime leaves and simmer for 5 minutes, then add the broccoli, beans, bell peppers, chili, and corn on the cob and cook until al dente. Season to taste with sugar, lime juice, and fish sauce and serve. Serve with jasmine rice.