Thai-Asia pan

Ingredients for 4 servings:

• 2 spring onions
• 1 small onion(s), red
• 1 small onion(s)
• 5 cm ginger
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 2 m.-large carrot(s)
• 1 bunch of coriander
• 50 g peanuts, shelled, unsalted
• 2 tsp curry paste, green
• 2 tsp peanut butter
• 1 can coconut milk
• 1 tsp cumin powder
• 2 garlic cloves
• 1 kg turkey breast or chicken breast
• 1 handful of snow peas
• 1 dash of soy sauce
• Oil for frying or other fat, e.g. rapeseed oil or coconut oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Clean and prepare all fresh ingredients: Peel and grate the ginger, slice the spring onions into rings, deseed the bell peppers and cut into bite-sized cubes, peel and press the garlic, roughly chop the coriander, halve the onions and cut into strips, roughly grind the peanuts, peel and slice the carrots, cut the meat into bite-sized cubes and season to taste. Gather the remaining ingredients. Heat the fat in a pan and fry the meat in 2-3 batches for about 5-6 minutes. Stir several times. Just before the end, add a small dash of soy sauce. Remove from the pan. Continue until the meat is completely browned. Add a little more fat to the pan. Sauté the onions until translucent. Add the carrots and bell peppers and fry for 3-4 minutes. Clear a small area in the center and fry the curry paste in it. Add 2 tablespoons of coconut milk and stir until the paste is distributed. Add the ginger and garlic. Add the remaining coconut milk and the peanut butter. Stir well. Now fold in the spring onions. Season to taste. Stir in the snow peas. Simmer on low heat for 3-4 minutes. Stir occasionally. Finally, add the meat and mix with the stir-fried vegetables. Simmer for another 3-4 minutes. Finally, sprinkle the coriander over the dish and serve in the pan. We like to serve it with udon noodles or jasmine rice.