Summary

Ingredients

• 1 bunch spring onion (s)
• 2 clove (s) garlic, chopped
• 0.5 teaspoon ½ ginger, chopped
• 0.5 ½ cup orange juice
• 1 cup water or vegetable broth
• 1 stalk lemongrass
• 0.5 liter ½ coconut milk
• 2 carrot (s)
• 2 sweet potato (s) (orange)
• 1 bell pepper (s)
• 1 pineapple or mango, diced, fresh or canned
• sesame oil
• 1 teaspoon curry paste, Thai
• coriander
• salt and pepper
• Curry powder
• turmeric
• Cayenne pepper
• Paprika powder
• Cashews
• Coriander green

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Instructions

1. Cut the spring onions into fine rings, save the green for the decoration and fry the light in a wok or in a large pan with sesame oil. Add the garlic cloves and ginger along with the Thai curry paste and roast. Deglaze with the orange juice. Pour in 1 cup of water or vegetable broth, gives a stronger taste. Add the crushed lemongrass, season with salt and pepper. Stir in the coconut milk and cook everything for 5 minutes on a low flame.
2. Cut carrots and a bell pepper, peel and cut sweet potatoes, add everything. Simmer for about 10 minutes until the vegetables are cooked through. Season to taste with coriander, curry, turmeric, chilli, cayenne pepper, paprika, salt and pepper. Dice pineapple or mango, add and let it steep for a short time, with canned fruit the juice can be added if liquid is still needed.
3. Cut the green of the spring onions into rings, garnish the curry with it and with coriander green and cashew nuts.
4. It goes well with basmati rice or naan bread.