Vegetable Curry with Green Beans

Ingredients

• 1 Shallot
• 1 Garlic clove
• 1 Green Chili Pepper
• 1 cm coriander root
• 2 cm galangal
• 1 handful coriander leaves
• 1 tsp coriander seeds
• 0.5 tsp cumin
• Salt
• 2 carrots
• 2 onions
• 400 g Green Beans
• 400 g broccoli florets
• 1 red bell pepper
• 250 g Pak Choi
• 150 g shiitake mushrooms
• 250 g baby corn
• 2 tbsp Vegetable oil
• 400 ml coconut milk
• Salt

Instructions

1. 1.

   Peel and roughly dice the shallot and garlic. Wash, halve, trim, and chop the chili pepper. Clean and cut the coriander root and galangal into pieces. Rinse the coriander leaves, shake dry, pick off stems, and combine with coriander seeds, cumin, a pinch of salt, and the remaining prepared ingredients in a mortar to make a paste.

2. 2.

   Peel the carrots and onions; peel the carrots, trim ends, and slice onions into strips. Wash, trim, and halve the green beans. Rinse broccoli florets and drain. Wash, halve, trim, and chop the bell pepper. Wash, trim, and cut pak choi. Clean mushrooms and slice. Rinse baby corn and drain.

3. 3.

   Sauté the onions with carrots in hot oil for 1–2 minutes. Add the remaining vegetables and cook another 2–3 minutes. Briefly stir in the curry paste, pour in coconut milk, and simmer gently for about 5 minutes until flavors meld. Season the green bean vegetable curry with salt and serve.