Thai Green Coconut Curry

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Thai Green Coconut Curry on rice with a pear and hazelnut salad

 

Curry:
Ingredients:

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

 

Thai green coconut curry

Method:

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.

 

Salad:

1 cucumber, sliced
1 large tomato, sliced
½ cup hazelnuts, chopped
1 pear, sliced

 

Pear-and-Hazelnut-Salad

Method:

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

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My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.    You will also find Resources and Courses and Services for Bloggers which I promote from time to time. 

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