Thai Curry


Rating: 3.50 / 5.00 (12 Votes)


Total time: 45 min

Servings: 4.0 (servings)

For 4 people:



















Instructions:

1. rinse beef, dry and cut into thin slices.

2. clean sugar snap peas and make for 1 minute in the salted water form. Drain pods in a colander and rinse when cooled.

3. rinse tomatoes, cut into quarters and remove seeds. Roughly cut the flesh into cubes. Remove skin from pineapple, cut lengthwise into eighths and cut in half diagonally.

4. roast spices in a large frying pan without fat for about 3 min at low temperature while stirring. Add coconut milk and vegetable soup and bring to a boil. Add meat and cook for 5 min over medium heat until tender. Add sugar snap peas, pineapple and tomatoes. Gently simmer everything for another 3 to 5 min.

Season Thai curty with salt, juice of one lemon, sugar, paprika powder and sambal oelek.

Tip: Always use aromatic spices to refine your dishes!

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