Green curry with lots of vegetables and coconut milk. Today Frollein cooks Moonstruck.
B omb Surprise (so to speak)! Today there is a surprise guest:
A warm hello in the round! And first of all a big thank you to Mel, for being allowed to be here today!
'At home' I am actually on my blog: Miss Moonstruck cooks. There have been vegetarian and vegan recipes for a little over a year now and again, which are very exciting for my kitchen adventures. Blogging is now part of it and I do not want to miss it anymore. But the blog was born out of the passion for cooking. I like to describe myself as a "passionate hobby cook", which should be quite good. I do not cook at the star level, but there is still a lot of passion in it.
But alright, of course I can write a lot about it - that's why I brought you a small sample. At the beginning of November, I spent a wonderful holiday in Singapore, from which, of course, I brought some home with me. So also a green curry paste, which was of course immediately used at home. Whether the whole thing is actually authentic, I can not say - on holiday there was no curry. But it was certainly delicious!
So and now I say: Let's taste it and maybe we'll see each other on Frl. Moonstruck cooks!
Here comes the recipe for 2 people:
100g (brown) mushrooms, sliced
150g broccoli florets
3 large spring onions, sliced
1 large garlic clove, finely chopped
2-3 cm ginger, grated
1/3 red chili pepper (dried), in thin strips
4TL green curry paste
1 can of coconut milk
sesame oil, soy sauce
200g jasmine rice
And this is how it works:
In a wok (or a large pan) heat some sesame oil, in it ginger, garlic, spring onions and chilli (of the latter two, I have a little something to the set aside) ansc hwitzen. Add the curry paste and deglaze with coconut milk. Fill the can approx. 1/3 with water and add it as well. Stir until the paste has dissolved. Add the vegetables, bring to a boil and then sauté over medium heat for about 8-10 minutes until the vegetables are cooked but still bite. Season with a dash of soy sauce and lime juice. Possibly. garnish with spring onions and chilli strips.
Cook the rice according to the package instructions and serve with the curry.