Minced Meat Curry

first the rice …

1. Wash the rice two or three times with cold water (you can calculate about one normal coffee cup per person … measuring is always an advantage with loose rice). Put the rice and (almost) twice the amount of water in a microwave-safe bowl or bowl. Salt a little and if you like, you can add 3-4 broken cardamom pods for the flavor. Put the lid on … Bring the rice to a boil in the microwave. When it boils, set the wattage or power level to “30%” and cook the rice for about 15-20 minutes. 5 minutes before the time is up, stir the rice with a fork (or chopstick). Does not violate the “cooking honor” … is comfortable, grainy, does not burn and always succeeds!

the curry …

1. Fry the minced meat vigorously in oil. When it takes on color, add the fish and soy sauce, as well as the yellow curry paste (is not as hot as red … has more lemongrass content) … stir until it starts to fry again. Take out of the wok with a slotted spoon so that the fat stays in … In the meantime, cut the vegetables as you like … quarter mushrooms, peppers … strips, spring onions … rings. If you like more vegetables in this dish, I recommend fresh Kenya or green beans (pre-cook 6-7 minutes … cut in half).
2. when the meat is out of the pan, first fry the mushrooms in the wok … hot … then add the peppers … season with sugar … toss for 5 minutes. Now pour in the coconut milk and put the meat back in the pan. Bring everything to a boil and simmer for 5 minutes. Season again to taste … add 1-2 dashes of lime juice. Before serving, add the spring onions and the plucked Thai basil (who has some … is not a must … but tastes better) … stir in … serve.