Thai Curry with Coconut Milk
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 medium beef steak (s)
- 2 cloves garlic
- 1 piece (s) ginger, fresh, the size a thumb
- 1 teaspoon, heaped curry paste, yellow or red
- 1 bunch spring onion (s)
- 2 cans 400 ml coconut milk
- 80 g bean sprouts, fresh
- 3 carrot (s)
- 1 zucchini
- 1 jar bamboo shoot (s) à 360 g
- 1 stick lemongrass, fresh
- 5 tablespoon fish sauce
- 5 tablespoon soy sauce
- 3 tablespoon oil
- 2 tablespoon flour or cornstarch
Print Recipe
Pin Recipe Instructions
- First, plate the hip steaks and cut into small pieces. Then marinate them with a little soy sauce and a little fresh pepper. Then 1 hour in the refrigerator (the longer the better).
- Marinating does not have to be mandatory if it should go quickly.
- In the meantime, finely chop the ginger and garlic, dice the zucchini, cut the whites of the spring onions and lemongrass into rings, cut the carrots into sticks and drain the sprouts.
- Sprinkle some flour over the meat, mix and fry in a hot wok with oil or in a high pan. When the meat gets color, fry the ginger, garlic, spring onions and the curry paste (very important, then it develops its taste). Then deglaze with the coconut milk. Add the remaining vegetables and season with the soy sauce and fish sauce and season to taste.
- Simmer for about 5 - 10 minutes, but the vegetables should remain crisp.
- Basmati or jasmine rice or wok noodles go best with this.
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