Asia Curry with Basmati Rice

Perhaps your new favorite bean dish:

Prepare the seasoning paste:

Peel and chop shallots, garlic and ginger for the spice paste.

Cut chilies into strips and finely pound in a mortar with lemongrass and shrimp paste.

Stir everything through with the palm sugar, curry powder, bean sauce and a tiny bit of salt. Stir 1 tsp tamarind paste with 80ml water Preparation of the curry: Cut the meat into small strips and fry in a frying pan or wok without coloring. Add coconut milk, bring to a boil and gently simmer at low temperature for 20 minutes.

Dice the peppers, spring onions and bamboo shoots, add to the coconut milk form with the peas, tamarind water and seasoning paste and simmer for another ten minutes with the lid on low heat.

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