Cut the spring onions into rings, halve or quarter the mushrooms depending on the size, peel the sweet potatoes and potatoes and cut into cubes approx. 1 cm. Peel the carrots and cut into slices approx. 0.5 cm wide. Core the peppers, remove the white inner skins and cut into bite-sized pieces.
Halve the chilli peppers, remove the seeds and cut into fine rings (if you don`t like / tolerate it very spicy, just take one chilli pepper first. You can still sharpen it, but it will be difficult to defuse it). Peel the ginger and chop or grate very finely. An indestructible garlic press can also provide valuable services here.
Heat the peanut oil in a very large saucepan, sauté the spring onions and mushrooms briefly over a medium heat, then add the sweet potato and potato cubes, carrot slices as well as chilli and ginger, deglaze with approx. 1 liter of hot vegetable stock and stir. The broth must and should only just cover the vegetables, because coconut milk will be added later.
Place 5 kaffir lime leaves (should be removed when serving) and paprika on top. Let the lid simmer for about 15 minutes until the carrots and potatoes are cooked through. The paprika is cooked in the upper part of the pot. Add coconut milk, bring to the boil and season with red curry paste (1-3 tablespoons depending on the desired degree of spiciness, beginners please dose carefully), plenty of curry powder, cumin and soy sauce.
Tips:
Chili rings, chives, spring onion rings, coriander, fried prawns or chicken fillet skewers, etc. can be used for serving or decorating. There are no limits to the imagination. Only parsley doesn`t fit at all.
I always prepare this stew in advance and then freeze it in portions.
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