Meat With Green Curry

Now you are asking: What kind of meat? Well if you go to a Thai restaurant, they might offer this dish with chicken, pork or beef, but it is also good with turkey, shrimp or crayfish tails. Tasted this dish for the first time 8 years ago and found a recipe ½ year later, which I have adjusted a bit to make it look/taste like the one served at Thai restaurants.

Meat with Green Curry  (serves 4)

1 tablespoon green curry paste

1 canned cononut milk

350g meat (*) sliced in thin pieces

150g sugar peas (with pods)

100g bean sprouts (¤)

1 canned bamboo shoots

1 sliced pepper fruit

1-2 tablespoon fish sauce

1 teaspoon sugar

3-4 chilis (#)

1 small bundle of fresh basil(@)

Warm the green curry in 1-2 tablespoons of the fat coconut milk (in top of the can) in a wok or suitable pan. Add meat and cook the meat until it is no longer red (for shrimp and crayfish tails only 2-3 minutes are required).

Add the vegetables (the canned ones are to be added without the liquid in the cans) and cook for 1 minute.

Add the fishsauce, sugar, chili, basil and the rest of the coconut milk and let the dish be heated up for 8-10 minutes.

Serve with rice (or noodles)

(*) chicken, pork, beef, turkey, shrimp or crayfish tails

(¤) can be replaced with 1 canned bean sprouts

(#) can be replaced by 1 teaspoon grounded chili

(@) can be replaced by 1 teaspoon grounded basil

The recipe come with a little warning: it is very hot/spicy/stong - keep some extra coconut milk in reserve, if it is too much to soften the taste a bit