Thai red curry with vegetables, sweet potato and coconut milk

Ingredients

• 1 large bell pepper
• 1 large bell pepper
• 250 g of mushrooms (preferably brown mushrooms)
• 1 bushel of turnips
• 1 sweet potato (about 200g)
• 1 small jar of mini-corn (approximately 200g, drained)
• 1 jar of bamboo shoots (approximately 200g, drained)
• 1 piece of fresh ginger (about the size of your thumb)
• 1 lime
• 2 cans of coconut milk
• 250 g of rice
• 2 tablespoons of sesame oil
• red Thai curry paste
• sugar (brown, preferably)
• coriander
• Turmeric
• salt

Wash and remove the seeds from the bell peppers, then cut them into quarters and into 5mm strips.

Clean the mushrooms and finely chop them.

Cut off the firm part of the leeks, and slice it into 5mm thick rounds.

Peel the sweet potato and cut it into small cubes.

Rinse the corn and bamboo in a colander to remove the canning taste. Cut the corn cobs in half lengthwise.

Peel the ginger and grate it finely. Cook the rice.

Heat the sesame oil in a wok, then add about a tablespoon of curry paste and mix well. Add the mushrooms, bamboo shoots, corn, onions, and bell peppers, and stir-fry until softened. When the volume has reduced, add the sweet potato.

Once the vegetables have softened and released their juices, add the coconut milk. Taste and add a little curry paste if it’s not spicy enough.

Add the turmeric gradually until the sauce turns a light yellow color, then add the ginger, and let it simmer.

When the vegetables are almost cooked, season gradually: cilantro, sugar, lime juice, and then salt, tasting after each addition.

Serve over the rice.