Red Thai Curry with coconut milk

The delicious recipes of Thailand are widely known beyond Asia, in particular the fiery and flavourful Thai Curry. It is simple and easy to prepare.

Ingredients for 4 people
125 g mangetout
100 g baby corn
4 Mangold leaves
1 small broccoli
2 carrots
1 bunch of spring onions
1 red pepper
3 garlic cloves
 2 cm fresh ginger
1 fresh red chili (e.g. Serrano)
2 tbsp. sesame or peanut oil
2 - 3 tsp red Thai curry paste
1 can (425 ml) unsweetened coconut milk
3 tbsp. soy sauce
3 tbsp. Oyster sauce
1 stick of or 1 tsp dried lemongrass)
Juice of half a lime
Optional: ½ bunch of Thai basil
2 cups of Thai fragrant rice

Preparation
Wash and clean the vegetables. Separate the broccoli into small florets, cut the stalks into small pieces, the carrots into half slices, the spring onions into rings, and the paprika and mangold into small strips. Peel and finely chop the ginger and garlic cloves. Wash the chilies, remove the stem base and seeds, and cut them into rings.

Boil the rice according to the instructions on the packet.

Heat the oil in the wok and quickly fry the chili, garlic, lemongrass and ginger. Then add the broccoli, carrots, baby corn, mangold stalks and the paprika and fry for 2-3 minutes on a high heat. Add the coconut milk and curry paste, and let everything simmer for approx. 5 minutes. Add more water if needed. Then add the spring onions, mangold leaves, mangetout, lime juice, soy sauce and oyster sauce, and simmer for a further 5 minutes. At the end, remove the lemongrass, pluck the Thai basil from their stems and add to the dish.

Serve with fragrant rice.

Tip: The suggested vegetables can be easily expanded or exchanged for other varieties, depending on the season and what you have in your fridge. If you’d like to add some meat, then you can fry some chicken, beef or pork strips  together with the vegetables.