Preparation:
Brew the
green Sencha Fukujyu
tea from Japan with 1 litre of 75-80°C hot water. Let it infuse for 3
minutes and strain into a pot. Wash the fresh
vegetables. Peel
the
carrots and cut into sticks. Cut the
pepper and
onions into slices and the
spring onions into rings. Divide the
mushrooms
into eights. Chop the
chilli and
coriander.
Juice the lime. Heat the oil in a large pan and sweat the onion.
After
approximately 2 minutes add the sugar peas and carrots and sear. After another 2
minutes add the mushrooms, pepper, spring onions and
curry
paste and simmer for another 2 minutes. Deglaze with the
coconut milk and the tea and let simmer for 3 minutes. Now add
the
mungbean sprouts,
lime juice,
chilli and
coriander and season with
salt and
pepper.
Preparation: approx. 15 minutes
|
Cooking time: approx. 15 minutes |
Level:
simple |
Calories: approx. 490 per person