Summary

Ingredients

• 2 tablespoon sesame oil
• 1 medium onion (s)
• 2 bell peppers, red and yellow
• 3 spring onion (s)
• 2 carrot (s)
• 200 g suar snap peas
• 1 glass mushrooms, small or fresh mushrooms
• 4 tablespoon Thai curry paste, red
• 800 ml coconut milk
• 150 ml vegetable stock
• 3 tablespoon soy sauce
• salt and pepper

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Instructions

1. Wash the fresh vegetables. Peel the carrots and cut into oblique slices. Cut the peppers and onion into slices. Cut the spring onions into fine rings. Drain the mini mushrooms.
2. Put the oil in a high pan or in a medium-sized saucepan and sauté the onions. Then add the curry paste and stir-fry for 10 seconds, deglaze with the coconut milk. Then add the vegetable stock and simmer for 5 minutes. Then add the remaining vegetables and simmer for another 8 minutes. Finally, season with soy sauce, salt and pepper.
3. This dish goes well with jasmine rice, basmati rice or fresh naan bread from the pan!