Thai-style stew with green curry

Ingredients for 3 servings:

• 1 bell pepper(s), e.g. yellow
• 1 eggplant(s)
• 1 sweet potato(s)
• 1 vegetable onion(s)
• 100 g curry paste, green
• 1 can coconut milk, unsweetened, approx. 400 ml
• 1 jar of bamboo shoots, approx. 330 g
• 1 piece(s) ginger root
• 400 g meat, e.g. beef or pork
• 3 Thai basil leaves
• 1 stock cube, optional
• Salt
• Sichuan pepper
• 1 garlic clove(s)
• 1 tbsp ghee, butarina or cooking oil
• 1 bar of Mie noodles

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 40 minutes

simple but tasty stew for Asian fans

Cut the meat into thin slices, or into strips or cubes if desired. Meanwhile, heat ghee or an aromatic oil, such as toasted sesame oil or peanut oil, in a pot over low heat. Carefully add the meat pieces and fry. Chop the onion, bell pepper, eggplant, sweet potato, and bamboo shoots. Collect the water from the bamboo shoots. Once the meat is browned, deglaze with the bamboo shoot water. Cut the ginger root into small strips and add them. Add the vegetables and let them simmer over low heat for a while. Crush a bar of mie noodles and place them in a well with the vegetables. Pour in the coconut milk. Stir in the curry paste and bring to a boil briefly. Then immediately reduce the heat to low and let the stew simmer. Add salt, ground Sichuan peppercorns, and the stock cube, if desired. Let the stew simmer over low heat for about an hour. The dish is ready when the eggplant is cooked through and has a melted consistency. Now add the garlic clove and stir. Do not boil the stew any further. Serve the dish and garnish with the Thai basil leaves.