Thai curry

Ingredients for 4 servings:

• 1 tsp curry paste, red, yellow or green
• 1 tbsp peanut butter
• 1 can unsweetened coconut milk
• some vegetable oil
• 500 g meat, cut into strips (turkey, chicken, pork or beef)
• 1 can/n bamboo discs, cut into strips
• Vegetables to taste, e.g.:
• 2 zucchini, sliced
• 2 carrots, sliced
• 1 large red bell pepper(s), cut into small pieces
• 1 stalk(s) leek or spring onions
• 2 lemon(s) – leaves, cut into strips, alternatively lemongrass or lemon juice

Instructions

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

with meat or vegetarian

Brown the sliced ​​meat in a little oil and set aside. Then brown the curry paste in a little oil. Be careful not to overheat it, as it burns easily. The curry paste is incredibly hot, so don’t get it in your eyes! Add the peanut butter and mix well; it should melt slightly. Add the coconut milk and mix well. Now add the vegetables, preferably one at a time, depending on the cooking time (carrots and peppers first, then zucchini, and finally bamboo shoots, leeks, and lemon leaves). Cover and simmer until the vegetables are tender but still crunchy. Season to taste with salt, pepper, and perhaps a dash of lemon juice. Add the meat and heat briefly. Serve with rice. For a vegetarian option, simply omit the meat and use more vegetables.