John Myers
Contents
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Ingredients
- 400 g Beef rump steak
- 3 tbsp Lime juice
- 4 tbsp Soy sauce
- 1 tbsp Peanut oil
- 1 tsp Honey liquid
- 2 tsp Green curry paste
- 500 g Fresh broccoli
- 1 small Fresh shallot
- 1 tbsp Sesame oil
- 150 g Sweet peas canned
- 1 tsp Yellow curry powder
- 2 tbsp Desiccated coconut
- 150 g Quinoa
- 1 bunch Spring onions
- 1 bunch Fresh coriander
- 0,5 tsp Sunflower seeds
- 1 tsp Pumpkin seeds
- 0,5 tsp Pine nuts
- 1 tsp Sesame oil
- 400 ml Coconut milk thin
- Salt
Instructions
- Wash the beef rump steak, pat dry and cut into strips. Mix the lime juice, peanut oil, soy sauce, honey and curry paste in a bowl and marinate the meat in it for 15 minutes.
- Wash the broccoli and cut into small florets. Peel off the shallot and cut into fine rings. Peel the mango and cut the pulp from the core. Cut 3/4 of the mango meat into small pieces, cut the rest into wedges. Drain the peas.
- 1 Heat tablespoons of sesame oil in a pan and sear the meat on all sides, add the broccoli and shallots and sear them briefly. Add the mango pieces and deglaze with the coconut milk. Let the curry simmer for 15 minutes, shortly before the end of the cooking time, add the Ebsen. Season with salt and curry powder.
- Put quinoa in a sieve and rinse with cold water, drain well. Bring 300 ml salted water to the boil and cover the quinoa for about 15 minutes, stirring occasionally.
- Wash and cut the spring onions into rings and coarsely chop the coriander. Heat 1 tablespoon sesame oil in a pan, sweat the Kerner mix and spring onions in it. Add the quiona and coriander and only briefly heat.
- Arrange the Thai curry on plates, garnish with the rest of the mango and coconut flakes and serve.
Nutrition
Serving: 100gCalories: 104kcalCarbohydrates: 4.2gProtein: 6.7gFat: 6.7g
