2 onions

garlic (I used 2 cloves)

1 tbs thai green curry paste

lemongrass (1-2 stalks)

1 thumb sized knob of galangal (or ginger)

3-6 oyster mushrooms – or any other kind of mushroom, dried ones work as well (you need to soak them in hot water before use)

shrimp or chicken breast or fish

1 carrot

1/2 red bell pepper (or more if you like)

1/2 zucchini

pak choi or some other kind of chinese cabbage

1-2 tomatoes, or a handful of cherry tomatoes

4 fresh kaffir lime leaves

1 cup of coconut milk

1 teaspoon salt

1 bunch of fresh thai basil (leaves only)

1/2 lime, juiced

wash & cut the vegetables, lemongrass & mushrooms

heat some oil in a big pot (a wok would probably be good, but I don´t have one) over medium-high heat, add the onions and garlic cloves

add curry paste

… lemongrass, galangal, carrot & bell pepper

… oyster mushroom

… shrimp

… zucchini, cabbage, tomatoes, lime leaves, coconut milk and salt – at this point I put on a lid and let the whole thing simmer for a couple of minutes

right before serving, stir in the thai basil and add some lime juice