Summary

Ingredients

• 500 g meat, tender or fish, cut into pieces
• 500 g veetables, different sorts the season, cut into pieces
• 2 sticks lemongrass
• 10 g kaffir lemon leaves
• 100 g canned pineapple
• 6 hot peppers, red
• 100 g cashew nuts, not salted
• 100 g curry paste, (Matsaman curry)
• 400 ml coconut milk
• 6 tablespoon oil, (peanut oil)
• 4 tablespoon oyster sauce (doesn`t have to be)
• 3 tablespoon soy sauce
• 1 tablespoon palm sugar (possibly also a little honey)
• 1 tablespoon rice wine (doesn`t have to be)

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Instructions

1. In a large pan or wok, fry the curry paste in the oil until it smells fragrant, extinguish with rice wine and a little coconut milk. Fry the chopped meat in it and add the rest of the coconut milk. Now add the oyster and soy sauce, the palm sugar, the pineapple pieces with sauce and the cashew nuts. Finely chop the lemongrass and lemon leaves and add to the pan. Cut the vegetables and peppers into small pieces, add to the sauce and cook for a few more minutes.
2. All types of vegetables that cook quickly are suitable, e.g., spinach, asparagus, broccoli, spring onions, sugar snap peas, etc.