Summary

Ingredients

• 250 g noodles (Mie noodles)
• 500 g minced meat
• 1 onion (s), diced
• 2 carrot (s), cut into strips
• 1 leek, cut into thin rings
• 3 cm ginger, finely chopped
• 4 cloves garlic, finely chopped
• 100 g bamboo shoot (s), from the can
• 80 g peanuts, unsalted
• 250 ml sherry
• 500 ml coconut milk
• 2 teaspoons pesto (coriander pesto)
• 1 tablespoon vinegar
• 4 tablespoon fish sauce, alternatively salt
• 4 tablespoon curry (Madras curry), mild
• 2 tablespoon oil, for frying

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Instructions

1. Heat the oil in a wok, add the onion cubes and sauté until translucent. Add the minced meat and fry until crumbly. Deglaze with sherry, simmer for about 10 minutes until the liquid has almost evaporated.
2. Add peanuts, fish sauce, coriander (of course you can also use fresh), ginger, garlic, curry powder, vinegar and coconut milk. Simmer for about 20 minutes, stirring occasionally.
3. Add the carrots and leeks, bring the water and a little salt to the boil in another saucepan, add the Mie noodles and cook for about 5 minutes until they are cooked through.
4. Add bamboo shoots to the curry, drain the pasta and rinse.
5. Serve the curry with the noodles.
6. Instead of pasta, you can of course also go with rice or Anna`s pan-naan.
7. You can also cook 2-3 small diced potatoes from the start. That binds something and also tastes very tasty.
8. If you like it a little hotter, just add chilli or sambal olek.
9. Have fun trying it out and enjoy your meal!