Thai Curry with Beef

Bring the coconut flakes to a boil in 1/2 liter of water, grind in the liquid with the cutting staff of a blender (or in a hand mixer). In portions, squeeze heartily in a dish rind, reserving the coconut milk and setting aside.

The

Rinse and clean the melanzane, cut into 2 x 2cm cubes and place in water. Drain the bamboo shoots in a sieve and cut into narrow sticks.

cut. Cut the beef into narrow, bite-sized slices. Rinse the chili peppers and cut into rings. Rinse and clean the bell bell pepper and cut into narrow strips. Heat the oil in a casserole,

Sauté the curry in it. Add a quarter of a liter of coconut milk. Drain the eggplant cubes, add them with the bamboo shoots, meat, chili peppers, shredded lemon leaves, coconut cream and chicken soup, open for 10 min. Then add sugar, fish sauce, bell bell pepper strips and shredded horapa leaves and steep at off temperature for 5 min.

Bring the curry hot to the table. Serve with long grain rice and fresh fruits.

Preparation time : 60

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