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🍽️ Creamy Green Curry with Coconut Milk

353 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 20 g ginger
• 2 garlic cloves
• 400 g kohlrabi
• 2 large carrots
• 500 g broccoli florets
• 300 g small button mushrooms
• 3 spring onions
• 1 stalk lemongrass
• 2 tbsp coconut oil
• 1 tsp raw cane sugar
• 1 tbsp green curry paste
• 100 ml vegetable broth
• 400 ml coconut milk
• light soy sauce
• 2 tsp lemon juice

Instructions

1. 1. Peel the onion, ginger, and garlic.
2. 2. Finely chop the onion, ginger, and garlic.
3. 3. Peel the kohlrabi and carrot.
4. 4. Cut the kohlrabi and carrot into approx. 1 cm cubes.
5. 5. Wash the broccoli florets.
6. 6. Let the broccoli florets drain.
7. 7. Clean the mushrooms thoroughly.
8. 8. Wash the spring onions.
9. 9. Cut the spring onions into thin rings.
10. 10. Wash the lemongrass.
11. 11. Trim the ends of the lemongrass.
12. 12. Remove the outer layer of the lemongrass.
13. 13. Finely chop the lemongrass.
14. 14. Heat the oil in a wok.
15. 15. Add the broccoli, carrot, and kohlrabi to the wok.
16. 16. Sauté the broccoli, carrot, and kohlrabi for 3–4 minutes over medium heat.
17. 17. Add the mushrooms, garlic, onion, ginger, and lemongrass.
18. 18. Cook everything for another 3 minutes.
19. 19. Stir in the cane sugar and curry paste.
20. 20. Pour in the broth and coconut milk.
21. 21. Let the curry simmer for approx. 3 minutes.
22. 22. Season with soy sauce and lemon juice.
23. 23. Fold in the spring onions.
24. 24. Serve the green curry on plates.
25. 25. Serve with rice as desired.

Nutrition per serving

• kcal: 353
• Protein: 10 g · Fett/Fat: 26 g · Carbs: 18 g