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:

Logo Beyond Because you sometimes have to think outside the box, today Ramona from Frl. Moonstruck cooks in my mini-kitchen. She is not only reflected in a gracious photo pose in the silver spoon - of course she has also brought a tantalizing recipe:

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.

Blog Miss Moonstruck cooks I wish I could say something like" Cooking was in my cradle. "or" It's always been part of it. "Well, no, it's not. I never had a problem with it, but I did not care much about it either. Until I changed my diet about two years ago to lose some weight and had to deal with it inevitably. That's when I first realized how much fun it is for me to be in the kitchen and how well I can relax. And now: the pounds are gone, the cooking has remained.

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!

Best regards,

Ramona

Green curry with basmati rice #recipe # frl.moonstruck

Here comes the recipe for 2 people:

100g (brown) mushrooms, sliced ​​
150g broccoli florets
100g Mangetout
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
1/2 lime
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.

Green curry with basmati rice #recipe # frl.moonstruck