Thai Green Curry

Prepared with curry paste – the culinary all-purpose weapon of Thai cuisine Clean leeks, cut the white and light green into 1 cm wide rings and rinse. Remove peel from carrots and cut into slices.

Divide cauliflower into roses. Peel the mango. Cut from stone and coarsely dice. Cut corn on the cob in half. Peel and finely dice garlic.

Bring salted water to a boil in a saucepan. Cook the cauliflower florets, hominy and carrot slices in it for about 2 min. In the last minute add the leek rings. Rinse the vegetables and drain them well.

Heat the oil in a saucepan. Add the vegetables and sauté for about 2 minutes. Add garlic and curry paste. Add coconut milk and vegetable soup, simmer over medium heat for about 10 min. Coarsely chop cilantro greens and add to curry form with mango pieces.

Season strongly with soy sauce, juice of one lemon and freshly ground pepper and serve in serving bowls. Serve with basmati long grain rice.

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