You can never go wrong with a green curry. This curry is made with winter vegetables, such as fennel, broccoli and colored carrots. The addition of pomegranate seeds and Greek yogurt gives the curry a fresh touch!
Serves 4 people:
Step 1: Cook the rice according to the preparation method on the package.
Step 2: Preheat the oven to 220 degrees. Scrub the carrots clean and cut into slices (about 1 centimeter). Drizzle with oil, place on a baking tray and put in the oven for 25 minutes.
Step 3: Cut the cauliflower into florets, the pak choi into coarse pieces and the fennel into rings. Drizzle the vegetables with oil and salt. Add to the baking tray in the oven for 15 minutes.
Step 4: Cut the red onion into cubes. Place a pan on medium heat, add 2 tbsp oil along with the red onion. Add the green curry paste and fry for 1 minute. Add the cans of coconut milk and cook over low heat for 10 minutes. Add fish sauce and salt to taste.
Step 5: Take four deep plates. Spoon rice in the middle, the grilled vegetables on top and the curry sauce around it. Garnish with a good spoonful of Greek yogurt, a small handful of pomegranate seeds and a lime wedge.