Red Thai curry

Ingredients for 3 servings:

• 300 g beef sirloin
• 1 tsp red curry paste
• 1 tbsp soy sauce, dark
• 1 tbsp fish sauce
• 2 carrots
• ½ bell pepper(s), yellow
• 3 spring onions
• 1 leek(s), approx. 10 cm
• 5 mushrooms, brown
• 2 tsp red curry paste
• 400 ml coconut milk
• ½ tsp coriander, dried
• 1 pinch of red chili flakes
• 1 tbsp Tomato paste, triple concentrated
• 1 tbsp honey (palm honey) or coconut blossom or raw cane sugar
• 50 g cashew nuts for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 40 minutes

European-inspired

Trim the loin and cut into strips. Make a marinade from curry paste, soy sauce, and fish sauce and let the meat marinate overnight in the refrigerator. For the vegetables: Peel the spring onions and slice the green parts into rings. Halve or third the white part. Carefully wash only the green part of the leek and cut into strips approximately 3 cm long and 0.5 cm thick. Clean and quarter the mushrooms. Peel and dice the carrots, approximately 3 cm x 0.5 cm. Remove the skins and seeds from the peppers and cut them into fine strips. Heat 2 tablespoons of the “white” part of the coconut milk with the curry paste in a wok and stir to combine. As soon as it starts to smell, add the marinated meat and stir-fry. Now add the remaining coconut milk. Rock the bowl of meat marinade with a little water and add it to the meat. Now add the vegetables, except for the green parts of the spring onions, season with palm honey, chili flakes, coriander spice, and tomato paste, and simmer for about 6-8 minutes. Season the curry with fish sauce, soy sauce, or palm honey, if desired. Ladle the curry into small bowls, sprinkle with the green parts of the spring onions and a few cashew halves, and serve with rice.