Doc V's Healthy Kitchen

I buy curry pastes in the Asian supermarket in Brussels. The red  and the massaman curry pastes are my favorites. Once opened I store them in the freezer. Before leaving I vacuum sealed the red curry paste in individual portions of 1 table spoon each, hoping to keep them fresh for our road trip ( and so far it seems to work).

After a visit to Hamburg, the amazing harbor city, we decided to go to the North- Eastern part of Germany, to visit one of the most beautiful castles of Germany in Schwering and the Jasmund national park.

It’s Saturday, so I bought food for 2 days. Our stay for tonight is a private meadow area with lots of flowers for the bees and mowed parts for visiting campervans.

Tonight’s dinner will be spicy. Chop and fry 4 garlic cloves and 4cm of fresh ginger in a drizzle of olive oil ( not so ideal, but that’s the one I have). Stir. Add 400 grams of chopped green asparagus. Stir and fry. Add 400 grams of chopped paksoi and the chopped white parts of spring onions. Add 2 individual portions of red curry paste ( = 2 table spoons= rather spicy, so take less if you want it to be less spicy). Stir and fry for 10 minutes.  Add 150 grams of vegetarian ‘chicken ‘. Stir and fry for 3 minutes. Add 200ml of coconut milk. Allow to simmer for another 5-10 minutes. Finish with the chopped green of the spring onion. Easy and fabulous food, not only in a camper.