Vegetable Curry with Coconut Milk

Ingredients

• 1 red bell pepper
• 2 carrots
• 400 g Broccoli
• 0.25 Chinese cabbage (ca. 200 g)
• 250 g shiitake mushrooms
• 2 shallots
• 30 g ginger
• 1 Garlic clove
• 2 tbsp peanut oil
• 1 tsp red curry paste
• 400 ml coconut milk
• 1 handful bamboo shoots
• 1 Lime (juice)
• 1 tsp brown cane sugar
• dark soy sauce
• 1 tbsp peanuts

Instructions

1. 1.

   Wash, trim and slice the bell pepper into strips. Peel and thinly slice the carrots. Wash broccoli and separate florets; peel stem and cut into strips. Rinse Chinese cabbage, remove stem and slice into strips. Clean and slice shiitake mushrooms. Peel shallots, ginger, and garlic; halve shallots and cut into strips, finely chop ginger and garlic.

2. 2.

   Heat peanut oil in a large hot wok and roast the curry paste 1–2 minutes until fragrant. Add shallots, ginger, and garlic, cooking another 1–2 minutes. Toss in all vegetables, stir-fry 1–2 minutes, then pour in coconut milk and simmer vigorously for about 5 minutes. Rinse bamboo shoots, drain, and add to the curry. Season with lime juice, brown sugar, and soy sauce. Roughly chop peanuts and sprinkle over the dish before serving.