INGREDIENTS

• 1½ tbsp yellow curry paste
• 2 cans of coconut milk
• 1 small piece of ginger
• 2 cloves of garlic
• 1 tbsp sesame oil
• 100g snow peas
• 125g baby corn
• 150g wild broccoli
• 150g shiitake mushrooms
• 1 red bell pepper
• 2 small bok choy
• 1 chili pepper
• 1 lime
• 50g cashew nuts
• 4 sprigs of Thai basil
• 8 sprigs of cilantro
• Salt
• Pepper

HOW TO MAKE IT

1. Peel and finely chop the ginger and garlic cloves. Heat some sesame oil in the pot, then briefly fry the ginger and garlic in it. Add the curry paste and let it brown. Deglaze with the coconut milk and let simmer. Season with salt and pepper to taste.
2. Meanwhile, wash and cut the vegetables. Halve the baby corn lengthways, cut the broccoli into bite-sized pieces, cut the red bell pepper into strips and quarter the bok choy.
3. In a separate pot, briefly blanch the vegetables in salted water. If you like your vegetables crisp, just boil them for a maximum of 2 minutes (the broccoli and baby corn will take a bit longer).
4. In the meantime, cut the chili peppers into fine rings, cut up the lime and briefly roast the cashew nuts in a pan.
5. Drain the vegetables and add to the Thai curry, add the shiitake mushrooms and bring to the boil briefly.
6. Serve the Thai curry with cashew nuts, cilantro, Thai basil, chili peppers and lime.