Spicy Minced Tomato Pan Thai Style
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g rice, Thai frarant rice
- 600 ml water
- 2 large onions
- 4 garlic clove (s)
- 2 tablespoon curry paste, red
- 4 tablespoon oil, (peanut oil) for frying
- 500 g minced meat, mixed
- 700 g tomato (s), (plum tomatoes)
- 1 teaspoon sugar
- 4 tablespoon fish sauce, (Nam Plah)
- 1 bunch coriander, fresher
- possibly salt, for seasoning
Print Recipe
Pin Recipe Instructions
- Rinse the rice briefly in a sieve, put it in a saucepan with the water, bring to the boil and let it swell over the lowest possible heat for about 20 minutes.
- In the meantime, cut the onion into fine strips and the garlic into fine cubes. Score the tomatoes, scald with boiling water and peel off the peel. Halve the tomatoes, remove the seeds with a small spoon and cut the pulp into strips.
- Heat the peanut oil in a wok or in a large pan, add the curry paste and fry briefly. Then add the onions, garlic and finally the minced meat and fry everything over a good heat until the minced meat is crumbly and has taken on color. Add the tomatoes, reduce the heat and let the chopping pan simmer for approx. 10 minutes with the lid closed, until the tomatoes are soft and set a little. Then season with the fish sauce and sugar and add a little salt if necessary.
- Chop the coriander and fold it under the chopping pan just before serving. Serve with the rice.
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