Thai-Style Vegetable Curry

Ingredients

• 150 g cauliflower florets
• 150 g broccoli florets
• 150 g fava beans
• 3 potatoes
• 2 shallots
• 1 red bell pepper
• 4 kaffir lime leaves
• 2 tbsp neutral oil
• 1 tbsp red curry paste
• 450 ml coconut milk
• 10 baby corn (canned)
• 1 tbsp lime juice
• 1 tbsp palm sugar
• 1 tbsp fish sauce

Instructions

1. 1.

   Clean, wash and cut the cauliflower and broccoli florets into small pieces. Rinse the fava beans and cut them into 4 cm long segments.

2. 2.

   Peel, wash and dice the potatoes into 2 cm cubes. Peel and finely dice the shallots. Wash the bell pepper, halve it, remove seeds and white membranes, and slice into thin strips. Wash the kaffir lime leaves and cut into fine strips.

3. 3.

   Heat oil in a wok, sauté the shallots until translucent, add the curry paste and stir-fry for 3-4 minutes while constantly stirring. Add coconut milk and 150 ml water, bring to a boil and simmer uncovered for 4 minutes.

4. 4.

   Add potatoes, cauliflower and kaffir lime leaves, simmer for 5 minutes. Then add broccoli, fava beans, bell pepper, chili and baby corn, cooking until al dente.

5. 5.

   Season with palm sugar, lime juice and optionally some fish sauce, then serve.