Thai Curry À La Rita
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g beef fillet (s) (or hip steak), shredded
- 5 onion (s)
- 3 peppers, colored
- 250 g cherry tomato (s)
- 1 pineapple
- 2 cans coconut milk
- 200 ml cream
- 1 bunch basil
- 1 tablespoon fish sauce
- 2 tablespoon peanut butter
- 1 dash lemon juice
- 0.5 teaspoon ½ curry powder
- 0.5 teaspoon ½ chili powder (or fresh chili)
- 1 tablespoon soy sauce
- 1 pack basmati
Print Recipe
Pin Recipe Instructions
- Peel the onions and cut into cubes. Wash and core the peppers and cut into pieces approx. 1 cm in size. Quarter the pineapple, remove the stalk and cut into small pieces. Wash the cherry tomatoes. Place all ingredients in separate bowls and set aside.
- Heat 1/2 can of coconut milk in a wok pan or saucepan. Add the chilli and curry powder. Fry the beef and the onions in it until the meat has turned color. Pour in the rest of the coconut milk. Now add the pineapple pieces and let everything simmer covered for about 20 minutes.
- Then add the pepper pieces with fish sauce, peanut butter, soy sauce and lemon juice and simmer for another 10 minutes.
- In the meantime, cook the basmati according to the instructions on the packet.
- Finally, add the cream to the Thai curry. Add the cherry tomatoes and the basil leaves and cook at a low temperature for about 5 minutes (do not boil!). Season to taste and, depending on your taste, add soy sauce or chili powder.
- Serve with the basmati.
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