Thai curry with mustard oil

Today we have a recipe for an aromatic, Thai curry for you, for which you will need:

• 2 tablespoons mustard oil
• 1 onion, thinly sliced
• 2 cloves garlic, chopped
• 1 teaspoon fresh grated ginger
• 1-2 red chili peppers, chopped (amount according to desired heat)
• 2 tablespoons Thai curry paste (red or green)
• 400 ml coconut milk
• 200 g chicken or tofu, cut into pieces
• 1 medium sweet potato, diced
• 200 g vegetables to taste (e.g. bell pepper, broccoli, zucchini)
• 1-2 tablespoons fish sauce (or soy sauce) sauces for vegetarian version)
• 1 tsp sugar
• Fresh coriander for garnish
• Lime for serving
• Rice or rice noodles as a side dish

Heat the mustard oil in a deep pan or wok over medium heat. Add the onion and sauté until golden (about 5 minutes).
Add the garlic, ginger and chillies, sauté briefly until fragrant.
Add the Thai curry paste and sauté with the other ingredients until the mixture is absorbed into the aromas and oil.
Pour in the coconut milk and mix well. Add the chicken (or tofu) and sweet potato. Let it cook on medium heat for about 10 minutes, until the meat is tender and the sweet potato is firm.
Add the remaining vegetables, fish sauce (or soy sauce) and sugar. Cook for another 5-7 minutes, until the vegetables are tender but still crunchy.
Taste and adjust the seasoning by adding salt, more chili or lime juice to enhance the flavor. Serve with rice or rice noodles. Finally, sprinkle with fresh coriander.
Enjoy!