Summary

Ingredients

• 2 pointed peppers, red, or two peppers
• 0.5 ½ bunch spring onion (s)
• 250 g mushrooms
• 500 g Chinese cabbae
• 2 carrot (s)
• 1 chilli pepper (s)
• 3 clove (s) garlic
• 1 onion (s), red
• 3 cm ginger root
• 2 tablespoon peanut oil
• 1 tablespoon, heaped curry paste, red
• 2 tablespoon lime juice
• 2 tablespoon soy sauce, dark
• 1 tablespoon soy sauce, sweet
• 2 teaspoons, heaped lemongrass, dried
• 1 tablespoon, heaped curry powder
• 50 ml water
• Chicken broth (instant chicken broth)

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Instructions

1. Quarter the Chinese cabbage and cut into strips, then wash and spin dry. Peel the carrots and cut into slices. Clean and quarter the mushrooms. Clean the peppers and cut into strips. Peel and dice the onion, ginger and garlic. Cut the spring onions and chilli pepper into fine rings. Remove the pips in the process.
2. Put the oil in a wok or in a high pan, add the curry powder and let it get hot. Then add the peppers, carrots, onions and spring onions and fry for 2 minutes. Add half of the ginger and garlic and fry for another 2 minutes at a lower temperature. Add 50 ml of water and the curry paste. Stir in the broth, mix in the mushrooms and simmer for about 6 minutes.
3. Now add the Chinese cabbage and let it collapse. Mix in the remaining garlic, chilli and ginger. Mix the soy sauces with the lime juice and add and let everything simmer a little longer. The vegetables should still have bite.
4. Rice or Mie noodles go well with it.
5. You can also cut a chicken breast fillet into thin strips, or mix in the prawns and fry them.