Green curry with coconut milk, meat and vegetables
This is a really simple recipe for a delicious Thai dish. Perfect for a meal for two or more, for a whole group.
That's what you need:
Meat (chicken breast, turkey breast, pork tenderloin or beef), approx. 350 g
green curry paste (in the supermarket at the Asiatikaeln or in Asiashop)
1 can of coconut milk
1 can of bamboo shoots
frozen vegetables (peas, green beans)
fresh vegetables (1 pepper, 1 carrot, 1 clove of garlic, 1 zucchini, a handful of mushrooms)
Spices (salt, pepper, paprika, ginger and lemongrass)
The preparation is very simple despite the relatively large amount of ingredients.
First wash and dice the fresh vegetables, chop the garlic and set everything aside.
Then cut the meat into thin strips and place in a wok (or a pan with a slightly higher edge) in oil (wok oil is super, peanut oil also tastes great, but normal sunflower oil tuts too).
Then you add the vegetables (fresh as well as the frozen) and let it sizzle a little.
Then you put the whole with the tin of coconut milk and add, depending on your taste, 3-5 heaped teaspoons of curry paste and stir.
Continue with a low heat until the vegetables are crispy and the sauce has the desired consistency (if necessary add a little water if it is too thick).
Finally, season with the spices and DONE.
As a side dish offers rice.
