Summary

Ingredients

• 200 g potato (s)
• 200 g Swiss chard
• 100 g mushrooms
• 250 g shrimp (s), frozen
• 1 medium shallot (s)
• 100 g beans, reen
• 2 carrot (s)
• 1 small eggplant (s)
• 1 stalk lemongrass
• 0.5 ½ bunch coriander, fresh, chopped
• 1 chilli pepper (s), chopped
• 1 small zucchini
• 200 ml coconut milk
• 1 tablespoon ginger, freshly chopped
• 1 tablespoon honey
• 1 tablespoon curry powder
• 2 tablespoon soy sauce
• 1 tablespoon sunflower oil

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Instructions

1. Thaw the prawns beforehand and then wash them. If they are already cooked, these are then only added to the dish five minutes before the end of the cooking time. Now wash, core and finely chop the chilli pepper first. Peel, clean and finely chop the ginger, clean and wash the lemongrass and cut into fine rings. Wash the coriander, pluck the leaves and roughly chop them. Set aside separately.
2. Now peel, dice and wash the potatoes. Then remove the chard leaves from the stems and cut into wide strips. If you want to work with them, cut the stems themselves into fine strips. Now clean the mushrooms and cut them into large pieces. Peel the shallot and chop it finely. Now wash, clean and halve the beans. Peel the carrots and cut into thin strips. Wash the eggplant and cut into cubes. Set these ingredients aside as well.
3. Now first the chopped chilli, lemongrass and ginger in a wok or a large pan
4. Fry in sunflower oil. Then add the honey and curry powder and deglaze with the soy sauce. Immediately afterwards add the coconut milk and bring the whole thing to a boil. Now put all the remaining ingredients together in the sauce and let everything simmer gently for about 10 to 15 minutes, depending on the desired firmness.
5. Then add the prawns 5 minutes before the end of the cooking time and let them steep a little longer. Cook everything to the end, stirring constantly. Shortly before the end, fold in the chopped coriander and, if necessary, keep some for decorating the menu.
6. Rice tastes best with it.