Spicy Thai-style minced meat and tomato stir-fry

Ingredients for 4 servings:

• 300 g fragrant rice, Thai
• 600 ml water
• 2 large onions
• 4 garlic cloves
• 2 tbsp curry paste, red
• 4 tbsp peanut oil for frying
• 500 g minced meat, mixed
• 700 g plum tomatoes
• 1 tsp sugar
• 4 tbsp fish sauce (Nam Plah)
• 1 bunch coriander, fresh
• salt for seasoning if desired

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Briefly rinse the rice in a sieve, add it to a pot with the water, bring to a boil, and simmer over the lowest possible heat for about 20 minutes. Meanwhile, finely slice the onion and finely dice the garlic. Score the tomatoes, pour boiling water over them, and peel off the skins. Halve the tomatoes, remove the seeds with a small spoon, and also cut the flesh into strips. Heat the peanut oil in a wok or large frying pan, add the curry paste, and fry briefly. Then add the onions, garlic, and finally the minced meat. Cook over high heat until the minced meat is crumbly and has taken on some color. Add the tomatoes, reduce the heat, and simmer the pan with the lid on for about 10 minutes, until the tomatoes are soft and have thickened slightly. Season to taste with the fish sauce and sugar, and add a little salt if desired. Chop the coriander and stir it into the pan just before serving. Serve with rice.