Red thaicurry with peppers and mushrooms

I’m not a vegetarian, but I’ve been following the blog of a very good vegan chef for a long time as I really like the stuff she makes. I can easily order vegetarian or cook vegetarian at home many days in a row, but I haven’t felt the need to stop eating meat yet. I might in the future; we’ll see. Anyway, her recipes usually have lots of fancy stuff in them, but the two fancy items in this stew were very easy to find and the whole thing is SO easy to make and delicious. And the smell! It makes my mouth water just thinking about it. For Norwegians, her blog and the post to the recipe is here. For you others; here’s what you need and a quick how-to. 400 g mushrooms into bite-sized pieces 2 garlic cloves, thinly sliced 1/2 red chili w / seeds, finely chopped 1 carrot, in thin, wide strips about 4 tablespoons red currypaste 2 cans coconut milk 4 whole Kaffir lime leaves 1 yellow pepper, in bite-sized pieces 1 red bell pepper, in bite-sized pieces about 15 mini tomatoes, halved juice of 1/3 lime 3-4 tablespoons soy sauce with mushrooms, season to taste about 1 cup sweet Thai basil, chopped When you see the recipe list, it’s easy to slightly freak out. But it’s seriously so easy. Here’s what you do to make this vegan piece of heaven. Chop up your mushrooms and fry them. While they are frying, chop up your two peppers along with your carrots, tomatoes and chili. When the mushrooms have fried for a bit, take them out and set them to the side. Throw some oil in there and fry the chili, carrots and garlic or a minute or two until it has some color. Take the pan off the stove and put the red curry in. Move that around for a good 30 seconds and throw everything else in except the Thai basil. That goes in the end. Let it all softly boil under lid for 10 minutes while you make your rice. Now you serve the goodness and you come back here and thank me for sharing the recipe with your. YUM! :D