John Myers
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Veal Strips in Curry Coconut Peanut Sauce
The perfect veal strips in curry coconut peanut sauce recipe with a picture and simple step-by-step instructions.
shredded
- 100 g Veal
- 200 g Hokkaido
- 1 size Onion red
- 1 toe Garlic
- 1 tablespoon Coconut oil
- 1 tablespoon Red curry paste
- 1 tablespoon Oil
- 1 tablespoon Salt
- 100 ml Vegetable broth
- 2 teaspoon Peanut cream
- 3 tablespoon Coconut milk
Chilli couscous
- 1 Cup Vegetable broth
- 1 tablespoon Hot & sweet chili sauce
- 1 Cup Couscous
- 1 Cup Salt
- 1 tablespoon Sesame black
- 1 tablespoon Mini peppers
first of all thank you …
- 1 …. for the inspiration for samyka … their “vegetables in creamy peanut sauce” was the impetus for this dish … my recipe differs in many areas from the original recipe (I just got it “a’la emari” cooked (;-))) … I did it my way! ) Nevertheless, I first needed the sparkling basic idea and it comes from samyka …
preparation
- Cut the veal into fine strips and marinate with oil and curry powder for at least 30 minutes – cut the Hokkaido pumpkin into small cubes – cut the onion into thin wedges, finely chop the garlic
preparation
- Heat coconut oil in a pan and roast the curry paste in it – add the marinated meat and roast it – then add the pumpkin, onion and garlic and also roast vigorously – deglaze with a little vegetable stock and cook covered for 10-15 minutes until soft
Chilli couscous
- Heat the vegetable stock together with the chilli sauce and a little salt – add the couscous and cover and leave to swell for approx. 10 minutes without additional heat
Final sprint
- Now stir in some peanut cream into the shredded meat – then spice it up with coconut milk and season it again – serve on preheated plates, sprinkle with black sesame seeds and add a few “sweet drops” (spicy mini peppers) as a decoration
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