Green Curry with Coconut Milk

Ingredients

• 1 onion
• 20 g Ginger
• 2 Garlic cloves
• 400 g kohlrabi
• 2 large carrots
• 500 g broccoli florets
• 300 g small mushrooms
• 3 spring onions
• 1 stalk lemongrass
• 2 tbsp Coconut oil
• 1 tsp raw cane sugar
• 1 tbsp green curry paste
• 100 ml Vegetable broth
• 400 ml coconut milk
• light soy sauce
• 2 tsp lime juice

Instructions

1. 1.

   Peel and dice onion, ginger, and garlic. Peel kohlrabi and carrots and cut into about 1 cm cubes. Wash broccoli florets and drain. Clean mushrooms thoroughly. Wash spring onions, trim, and slice into thin rings. Wash lemongrass, trim ends, remove outer layer, and finely chop.

2. 2.

   Heat oil in a wok. Add broccoli, carrot, and kohlrabi and stir-fry for 3–4 minutes over medium heat. Then add mushrooms, garlic, onion, ginger, and lemongrass and cook together for another 3 minutes.

3. 3.

   Stir in raw cane sugar and curry paste, pour in vegetable broth and coconut milk, and simmer for about 3 minutes. Season with soy sauce and lime juice. Garnish with spring onions. Serve the green curry in bowls, optionally accompanied by rice.