INGREDIENTS
100 g
Baby corn
1/4
Cauliflower
1
Coriander, fresh
4
Garlic cloves
100 g
Green beans, fine
2
stalks Lemongrass
1/2
Lime, juice of
2
Shallots, medium
1
Sweet potato
100 g
Tenderstem broccoli
400 milliliters
Coconut milk
2 tbsp
Friendly thai red curry paste, vegan
360 milliliters
Veggie stock
1 tbsp
Tamari or soy sauce or vegan fish sauce
1 tsp
Sugar
1 tbsp
Neutral tasting oil
2
Fresh makrut (aka kaffir) lime leaves*
thumb-size piece of ginger, diced finely