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. Heat the peanut oil in a large pan or wok over medium-high heat. Add the curry paste and cook for 2-3 minutes until fragrant, stirring constantly.
2. Add the rice wine and some of the coconut milk, stirring to deglaze the pan.
3. Add the chopped meat pieces to the pan and stir-fry for 2-3 minutes, coating them in the paste mixture.
4. Pour in the remaining coconut milk and bring the mixture to a simmer, then reduce heat to medium.
5. Stir in the oyster sauce, soy sauce, palm sugar, pineapple pieces with their sauce, and cashew nuts.
6. Finely chop the lemongrass and kaffir lemon leaves, then add them to the pan.
7. Cut the vegetables and red peppers into small pieces and add them to the sauce. Simmer for 3-5 minutes, stirring occasionally, until the vegetables are tender and the meat is cooked through.