Thai Green Coconut Curry on rice with a pear and hazelnut salad
1 onion, roughly chopped
3 cloves garlic, diced
6 mushrooms, sliced
1 cup beef strips
1 beefsteak tomato, roughly chopped
2 teaspoons Thai green curry paste
1 tin light coconut milk
Salt and pepper to taste
Saute the onion and garlic in oil or butter until softened, and then add mushrooms.
When caramelized, add the beef to the pan and brown.
Add the tomato and cook for a minute or two so that it starts to break down.
Season to taste, and add the green curry paste.
Cook off the paste for a minute and then add the coconut milk.
Turn down the heat and simmer for about 20 minutes until the beef is melt-away tender.
Serve over rice.
1 cucumber, sliced
1 large tomato, sliced
½ cup hazelnuts, chopped
1 pear, sliced
Mix the vegetables in a platter and drizzle with honey, balsamic vinegar, and salt & pepper.
Keep cool for extra freshness and crunch.
Prepared, tried, and tested Corlea Smit