Summary

Ingredients

• 400 g minced meat, mixed
• 500 ml coconut milk
• 2 teaspoons, heaped curry paste, red
• 2 carrot (s)
• 2 handfuls bean sprouts
• 1 can bamboo slices
• 2 head pak choi
• soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 pinch (s) pepper
• 1 small clove garlic
• 1 tablespoon vegetable oil for frying

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Instructions

1. Fry the minced meat in the wok and fry the chopped garlic and curry paste until the minced meat is nice and brown. Now fry the peeled and sliced carrots briefly and deglaze the whole thing with coconut milk and simmer.
2. Now season to taste with soy sauce and pepper and add one tablespoon each of fish and oyster sauce and sugar. Now add the pak choi cut into strips and the drained bamboo and let simmer.
3. Fold in the leaves with the bean sprouts at the very end, remove from the heat and let stand. The vegetables should still have bite. Serve the Thai mince with basmati rice.