Summary

Ingredients

• 6 potato (s)
• salt
• Rosemary, optional
• Turmeric powder, optional

For the sauce:

• 500 g minced meat, mixed
• 200 ml sauce (Real Thai peanut satay sauce)
• 25 g pine nuts
• 2 onions)
• 2 cloves garlic)
• 2 tablespoon Thai curry paste, red
• salt and pepper
• Steak seasoning, optional

For the salad:

• 2 shallot (s)
• 6 small tomato (s)
• 1 bunch chives
• salt and pepper

For the cream:

• 3 avocado (s), peeled, pitted, pulp mashed with a fork
• 200 g crème fraîche
• Chili powder
• 1 squirt lemon juice
• 1 clove (s) garlic, peeled and finely chopped

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Instructions

1. Cut the shallots and tomatoes into small cubes. Chop the chives and mix everything in a bowl and season with salt and pepper.
2. Peel the potatoes, cut into smaller pieces and cook for about 20 minutes, adding salt and, depending on your taste, rosemary and turmeric if necessary, according to the desired firmness.
3. Avocado cream:
4. Put the mashed avocados in a saucepan with a few squirts of lemon juice. Stir in the crème fraîche and, depending on your taste, mix with garlic and a little chili powder. Let the cream warm up at a low temperature, do not boil.
5. Minced meat with peanut sauce:
6. Peel the garlic and onions, cut into small pieces or chop the garlic and fry lightly in a pan with a little oil. Then add the pine nuts and the minced meat to the pan and, depending on your taste, sprinkle the steak spice on top. When the minced meat is done, add the Thai peanut sauce and the red Thai curry paste (if you like it spicier, green) and mix everything together well. Let everything warm up in the pan for a while.