Ingredients
- 350 g filet of beef
- 100 g thin green beans
- 100 g sugar snap peas
- 250 g eggplants
- 2 tbs green curry paste
- 1 tbs peanut oil
- 500 ml coconut milk
- 1 small red chili pepper
- 1 stick lemongrass
- 200 ml vegetable broth
- 2 kaffir lime leaves
- 2 tbs fish sauce
Preparation
1. Dap the fillet of beef dry with paper towel and cut into thin slices. Clean the beans and the sugar snap peas and cut into bite-sized pieces. Clean and dice the eggplants.
2. Stir curry paste with the oil in the wok. Heat the pot on highest level up to the roasting window, switch to a low level and briefly roast the curry mixture. Add half of the coconut cream and let simmer a little.
3. Clean the chili pepper and cut lengthwise and then squeeze the thick end of the lemongrass.
4. Stir in vegetables and vegetable broth as well as lemongrass, chili pepper, and kaffir lime leaves and heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 2 minutes in the vegetable area.
5. Add the strips of meat and the rest of the coconut milk, heat the pot on highest level up to the vegetable window.
6. Add the fish sauce and mix everything well again.
Tip
- Traditional Thai vegetables are used for this recipe. If you aren’t able to find any, you can also use normal eggplants or beans found at the supermarket.
This recipe has been tested and approved by AMC.
Reviews