Muskateller dry

Ingredients

• 300 gjasmine rice
• 400 mlcoconut milk
• 2 tbspyellow curry paste
• 200 mlvegetable broth
• 1 piecesweet potato
• 2 piecescarrots
• 1 piecered bell pepper
• 150 gsnow peas
• 20 gfresh ginger
• 2 piecesgarlic cloves
• 1 stalklemongrass
• 1 piecelime
• 2 tbspvegetable oil
• 2 tbspsoy sauce
• 1 bunchcilantro

Preparation

1. 1Cook the jasmine rice in lightly salted water according to the package instructions.
2. 2Peel the sweet potato and carrots and cut them into approx. 2 cm cubes. Remove the seeds from the bell pepper and cut into strips. Wash and trim the snow peas.
3. 3Finely chop the ginger and garlic. Lightly bruise the lemongrass stalk with the back of a knife to release the essential oils.
4. 4Heat the oil in a large pot or wok. Sauté the curry paste together with the ginger and garlic over medium heat for about 2 minutes until fragrant.
5. 5Deglaze with coconut milk and vegetable broth, and add the lemongrass stalk.
6. 6Add the sweet potato and carrot cubes to the liquid and let it simmer gently over medium heat for about 12 minutes.
7. 7Stir in the bell pepper strips and snow peas and cook everything for another 5-8 minutes until the vegetables are crisp-tender.
8. 8Remove the lemongrass. Season the curry to taste with soy sauce and the juice of half a lime.
9. 9Serve the finished curry in deep bowls, garnish with freshly chopped cilantro, and serve with the jasmine rice.