Summary

Ingredients

• 500 g meat (turkey, chicken or pork fillet)
• 2 red pepper (s)
• 2 bell peppers, yellow
• 1 bunch spring onion (s)
• 1 tablespoon basil, chopped
• 400 ml coconut milk, unsweetened
• 1 tablespoon curry paste, red
• 2 tablespoon soy sauce
• 1 tablespoon sugar

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Instructions

1. Wash the peppers and spring onions. Cut the meat into strips. Cut the red and yellow peppers into strips. Cut the spring onions into wide rings.
2. Heat the wok over high heat. Bring the coconut milk to the boil, about 2 minutes. Reduce heat to medium-high. Stir in the red curry paste and simmer for 1 minute. Add the meat strips and simmer for 4 minutes, stirring occasionally. Add the pepper strips and spring onion rings, simmer for 3 minutes. Stir in the sugar, soy sauce, and basil.
3. Serve the ragout over cooked rice or Chinese egg noodles, or stir noodles directly into the ragout.