Thai coconut and coconut milk curry

Directions

1. Wash the bell pepper, remove the seeds, cut it in half lengthwise, and then cut it into thin strips, about 5 mm thick. ≈ 8 min
2. Wash and clean the mushrooms, then cut them into thin strips, about 5 mm wide. ≈ 8 min
3. Wash, peel the onions, and finely chop the firm part into slices about 5 mm thick. ≈ 8 min
4. Peel the sweet potatoes and cut them into small, dice-sized pieces, about the same size as sugar cubes. ≈ 8 min
5. Place the cornichons and bamboo skewers in a container, rinse them, and let them dry (this removes most of the “taste of glass”). ≈ 2 min
6. Cut the sausages in half lengthwise, then cut each half in half again. ≈ 8 min
7. Peel the ginger and rapé (a type of finely chopped herb) very finely. ≈ 8 min
8. Prepare the stew ≈ 3 min
9. Heat the wok, add sesame oil (about 2 tablespoons), then remove approximately one-third of a teaspoon from the pot of Thai curry paste and add it to the oil. ⏱ ≈ 10 min
10. Well mixed. ≈ 4 min
11. Next, add the mushrooms, bamboo shoots, corn, new onions, and peppers to the wok and cook these ingredients over low heat in the oil. ⏱ ≈ 40 min
12. Once the volume in the wok has visibly decreased, add the sweet potatoes. ≈ 3 min
13. If a large amount of liquid has accumulated in the wok, add coconut milk. ≈ 3 min
14. Try a small amount, wait a moment, and then taste it again. ≈ 3 min
15. If the dish is not spicy enough, add a small amount of curry paste. ≈ 3 min
16. Now add the turmeric and continue to cook until the liquid in the pan turns a light yellow color. ⏱ ≈ 7 min
17. Also, add some grated ginger. ≈ 3 min
18. Let it simmer. ⏱ ≈ 10 min
19. The main seasonings are added only after the liquid has been reduced by cooking and has thickened slightly. ⏱ ≈ 10 min
20. Start with the rice (you don’t need reminding). ≈ 3 min
21. When the vegetables are almost cooked, season: ≈ 2 min
22. Add the cilantro gradually, until you achieve a subtle flavor. ≈ 3 min
23. cook until it is lightly caramelized ⏱ ≈ 10 min
24. Squeeze the lime until it is slightly acidic. ≈ 3 min
25. Finally, gradually add salt until you reach the desired level of saltiness. ≈ 2 min
26. Also, add some turmeric (it’s not very spicy, but it adds a nice color). ≈ 3 min
27. Continue for a few more moments, taste, and adjust the seasoning as needed, then add some spices to finish! ≈ 2 min
28. Serve over rice. ≈ 2 min