This recipe can be varied in many ways, depending on which type of meat, which vegetables and which curry paste you choose (attention: the red curry paste is the hottest!). Simply combine free snout!
The Thai ingredients (sesame oil, Thai basil, curry paste) are available in the Asia shop. You can get coconut milk and sambal in normal supermarkets.
Cut the meat into bite-sized strips or pieces and marinate with 2 tablespoons of sesame oil, the soy sauce and the sambal, set aside and let it steep.
In the meantime, clean the vegetables and mushrooms and cut them into small pieces (if you are lazy you can also use frozen vegetables). Broccoli and cauliflower, for example, are also suitable.
Pluck the leaves from the basil, rinse and shake dry.
Heat 2 tablespoon sesame oil in a wok. Do the chopstick test: place a wooden stick in the hot oil. The oil must start to boil on the stick before the oil has reached the right temperature.
Now add the basil leaves to the hot oil and briefly fry. Fish out with a ladle and drain on paper towels.
Now add the meat with the marinade to the oil and fry all over. Then add the vegetables and fry them briefly until crisp. Stir in the curry paste and deglaze with the coconut milk. Simmer on a low level for about 10 minutes, the vegetables should remain firm to the bite.
It goes best with original Thai fragrant rice or Basmati rice!
Arrange rice and coconut pan in portions on plates and sprinkle with the fried basil.
If you don`t like it so spicy, you should dose the sambal and curry paste a little more carefully or leave out the sambal entirely.
If the sauce is not creamy enough: Mix the cornstarch with a little water in a cup until smooth and carefully add to the boiling sauce and stir vigorously. Not too much, the sauce will thicken immediately!
Always dilute with water only, not with milk or cream!
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