Thai Curry ala Stephy

Ingredients for 4 servings:

• 250 g pork fillet(s)
• 250 g beef fillet(s)
• 1 stalk(s) lemongrass
• 1 piece(s) ginger
• 2 large bell peppers or other vegetables
• 250 g mushrooms of your choice
• 2 kaffir lime leaves
• 1 bunch basil (Thai basil)
• 1 can coconut milk
• 1 drop of sesame oil
• 1 tbsp oyster sauce or fish sauce
• some oil, neutral
• 1 tbsp curry paste (green Thai curry paste), depending on the desired spiciness
• possibly fish of your choice

Instructions

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

a light and quick dish that you can prepare well in advance and then just quickly throw everything together in the wok

Heat a wok with a little neutral oil and briefly fry the green Thai curry paste. In the meantime, cut the meat into small strips and then fry in the wok until crispy on all sides. Remove the meat from the wok and set aside. Add the peppers and mushrooms to the wok, along with the ginger (leave it in one piece so it’s easier to remove later). Briefly fry everything until crisp, then deglaze with the coconut milk. Add the lemongrass stalk and lemon leaves, and season with oyster or fish sauce. After about 5 minutes, the dish should be cooked enough that the lemongrass, leaves, and ginger can be removed from the wok. Now add the meat back in and let it simmer for another minute. In the meantime, finely chop the basil and add it right at the end along with the sesame oil. It tastes best with fragrant rice or fresh baguette. You can also easily adapt the recipe with other vegetables and any other type of meat; it also tastes excellent with fish, although you should choose a type that stays fairly firm.