Thai stew

Name: thai stew
Cook time: 30 min
Total time: 180 min
Yield: 2
Cuisine: Thai
Ingredients: 1 kg rib bovine; 2 toe garlic; 70 g red curry paste bag; 2 el sesame oil; 1 onion; 2 el sunflower oil; 750 ml beef broth from tablet; 400 g pandan rice; 200 ml coconut milk; 400 g fresh snow peas; 125 g bean sprouts tray

Thai curry with rib-beef rags, garlic, red curry paste, sesame oil, onion, panda rice, coconut milk, snow peas and bean sprouts.

Ingredients

Kitchen Stuff

wok with lid

Directions

Cut the meat into cubes of 2 cm.
Slice the garlic.
Stir the garlic and the curry paste through the sesame oil and mix through the meat. Allow the meat to marinate in the refrigerator for half an hour.
Chop the onion.
Turn the wok on high heat and let it become hot. Heat the sunflower oil and fry the meat and the onion briefly.
Add ⅓ of the stock and let the meat simmer over low heat for over 2 hours, with the lid on the pan. Add some stock in between.
Boil the rice according to the instructions on the package.
Pour the coconut milk with the meat and add the snow peas. Spoon and cook for another 5 minutes.
Add the bean sprouts and serve with the rice.