Green beef curry with spherical eggplants

Ingredients for 2 servings:

• 150 g beef fillet(s) in one piece
• 2 tbsp teriyaki sauce
• 10 g papaya pulp, pureed, frozen
• 1 tsp, heaped baking powder
• 2 tbsp sunflower oil for stir-frying
• 1 Pepper, green, long, mild
• 1 pepper, red, long, medium hot
• 3 small onions, red
• 2 medium-sized garlic cloves
• 4 m.-sized spherical eggplant(s), green (about the size of a ping-pong ball)
• 4 leaves of pak choi
• Marinade, the rest of it (see above)
• 150 g coconut milk, 24% fat content
• 30 g curry paste, green (see appendix)
• 2 tbsp fish sauce, light
• 1 tbsp black bean paste, sweet and sour
• 1 tbsp palm sugar, brown

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

THE highlight of a rice table is this side dish from Thailand.

Cut the thawed beef (ideally using a bread and sausage slicer) across the grain into 7 mm thick slices. Cut these crosswise into strips approximately 1.5 cm wide. Mix the remaining ingredients with the meat to form a marinade and marinate the beef for 2 hours, stirring occasionally. Strain and drain well before use. Use the remaining marinade for the sauce. To garnish, snip off the top of the washed bell pepper, cut open lengthwise on one side, open it up, and remove the seeds. Cut lengthwise into thin strips. To protect the cut surfaces of the eggplants from browning, mix a bath with 150 g water and 2 tbsp lemon juice and set aside. For the vegetables, snip off both ends of the onions and garlic cloves, peel them, and roughly chop them. Snip off the tops of the globe eggplants, quarter them lengthwise, and immediately place them in the prepared protective bath. Remove the leaves from the bok choy, wash them, and cut the white parts crosswise into approximately 2 cm wide pieces. Halve the green leaves lengthwise and then cut them crosswise into approximately 3 cm wide pieces. Mix all the ingredients for the sauce together and set aside. To stir-fry, heat the sunflower oil in a wok until very hot. Add the meat pieces and stir-fry for 90 seconds. Remove from the wok with a slotted spoon and drain well into the wok. Keep warm. Remove the eggplant pieces from the protective bath, rinse briefly, and shake dry. Reduce the heat to the wok and add the sauce. As soon as it starts to simmer, add the vegetables—except for the green bok choy leaves—and simmer with the lid on for 4 to 5 minutes. Then stir in the leaves and meat pieces. Immediately remove the mixture from the wok and divide it between serving dishes. Garnish with the pepperoni strips, serve as a side dish, and enjoy. Note: The term “reistafel” was coined by the Dutch. He describes a pandang meal, in which several side dishes are served with rice. Appendix: Green curry paste, see: https://www.chefkoch.de/rezepte/4335991728785659/Gruene-Currypaste-Krueang-Gaeng-Klau-Wan.html