Thai vegetable wok with curry sauce

Ingredients

• 2 tbsp red curry paste
• 400 ml coconut milk (full-fat can)
• 1 red bell pepper
• 150 g broccoli florets
• 1 large carrot
• 100 g shiitake mushrooms
• 3 cloves garlic
• 2 cm fresh ginger
• 2 tbsp soy sauce
• 1 tbsp fish sauce (or extra soy sauce for vegetarian)
• Juice of 1 lime
• 1 tbsp coconut oil
• 300 g jasmine rice
• Handful of fresh coriander
• 1 tbsp toasted sesame seeds
• Extra lime wedges, to serve

Instructions

1. 1

   Cut the bell pepper into strips, the broccoli into small florets, the carrot into thin diagonal slices and the shiitake mushrooms into quarters. Finely chop the garlic and ginger.Cook the jasmine rice according to the package instructions and keep warm.Heat the wok pan over high heat. Add a tablespoon of coconut oil and wait until the oil is very hot.Add the garlic and ginger and fry while stirring for 30 seconds. Then add the curry paste and fry for another minute until fragrant.Add the carrot and broccoli and stir-fry for 3 minutes over high heat. Keep stirring so the vegetables cook evenly.Add the bell pepper and shiitake and stir-fry for another 2 minutes.Pour in the coconut milk and stir everything well. Add the soy sauce, fish sauce and lime juice. Let the sauce simmer gently for 2 to 3 minutes until it thickens slightly.Taste the sauce and adjust with extra fish sauce or lime juice if needed.Serve the stir-fry immediately over the jasmine rice. Garnish with fresh coriander, toasted sesame seeds and lime wedges.