Cut the meat into small pieces. Then peel the garlic cloves and press 2/3 small with a garlic press. Put the meat and crushed garlic in a bowl and add a little oil, salt, pepper and paprika powder.
Mix half of the red curry paste and approx. 20% of the coconut milk in a separate bowl with a whisk, as the curry paste is sometimes very stiff and difficult to stir. Add the coconut milk curry mixture to the meat and stir well.
The meat should steep for at least 20 to 30 minutes.
Peel the carrots, cut in half lengthways and cut into small pieces. Wash and chop the peppers. Clean the mushrooms, cut off the stems and cut each mushroom in half. Just wash the sugar snap peas. Cut the spring onions into pieces approx. 2 cm long. Cut the potatoes into very small pieces (max. 1.5 x 1.5 cm).
Mix the rest of the coconut milk, crushed garlic and curry paste in a bowl with a whisk.
Put all of the pickled meat in the preheated wok and fry for between 4 - 6 minutes until light brown, depending on the amount. Then take it out completely and set it aside on a separate plate.
Put the potatoes in the wok with a little oil and fry for 2 minutes. Then add about 50 ml of water to the wok and cook until the water has evaporated. Then add the carrots, fry everything for 2 minutes, then add another 50 ml of water and allow the water to evaporate.
Now add the snow peas, mushrooms and bell peppers, add a little salt and pepper and sauté everything in the wok for 5 minutes over medium heat, stirring frequently. Add the spring onions and heat everything for 3 - 4 minutes. Now add the pre-cooked meat and sauce to the wok and bring to the boil.
Garnish with fresh coriander when serving.
I recommend jasmine rice as a side dish. Corresponding recipes can be found e.g., in the chef database. It is best to prepare the rice after preparing the meat.
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