Matsaman Curry

Ingredients for 6 servings:

• 500 g meat, tender or fish, cut into pieces
• 500 g vegetables, various seasonal varieties, cut into pieces
• 2 stalk(s) lemongrass
• 10 g kaffir lime leaves
• 100 g pineapple from the can
• 6 Pepper, red
• 100 g cashew nuts, unsalted
• 100 g curry paste (matsaman curry)
• 400 ml coconut milk
• 6 tbsp oil (peanut oil)
• 4 tbsp oyster sauce (not essential)
• 3 tbsp soy sauce
• 1 tbsp palm sugar (maybe a little honey too)
• 1 tbsp rice wine (not necessary)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Recipe from my favorite Thai restaurant – slightly spicy

In a large pan or wok, fry the curry paste in oil until fragrant, then add rice wine and a little coconut milk. Brown the finely chopped meat and add the remaining coconut milk. Now add the oyster sauce, soy sauce, palm sugar, pineapple chunks with sauce, and cashews. Finely chop the lemongrass and lemon leaves and add them to the pan. Chop the vegetables and peppers into small pieces, add them to the sauce, and cook for a few more minutes. Any quick-cooking vegetables are suitable, such as spinach, asparagus, broccoli, spring onions, snow peas, etc.