Hash with red Thai curry and coconut milk

Ingredients for 4 servings:

• 500 g minced beef, preferably but mixed is also possible
• 4 large onions or 6 smaller ones
• 4 cloves garlic
• 2 carrots (can also be used without)
• 1 tbsp red curry paste (Thai curry, please adjust the amount according to your individual spiciness – 1 tbsp is already quite hot)
• 1 tbsp peanut butter
• 1 tbsp coconut oil
• 2 tbsp tomato paste
• 2 tbsp sugar
• ¼ liter coconut milk from the can
• Salt and pepper from the mill
• 2 tbsp sesame oil, roasted

Instructions

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

Cross-cooking at its finest – a super pasta sauce

The minced meat should be at room temperature. Heat a large, high-sided frying pan until very hot. Add a little coconut oil, roughly chop the minced meat, and add it to the pan. Fry without stirring until almost cooked through. It will turn gray; stir only then, otherwise it will absorb water and cook instead of frying. In the meantime, roughly dice the onions, finely dice the carrot, and very finely dice the garlic. Push the meat to one side of the pan and fry the onions and carrot next to it. When they are translucent and starting to brown, mix them with the meat and add the garlic. Continue frying briefly. Add the peanut butter, tomato paste, sugar, and a little water, and fry while stirring. When it starts to smell and stick to the pan, deglaze with the coconut milk, adding enough water to achieve a slightly creamy consistency. Bring back to the boil, season with sesame oil, salt, and pepper, and enjoy…we eat the sauce with pasta, but it also tastes great with rice.