Red bean curry with mince

Red bean curry with mince

Total: 1 hr | Active: 1 hr
Nutritional value / people: 635 kcal
, Fat: 28 g
, Carbohydrate: 64 g
, Protein: 30 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


oil for frying
400 g minced meat (beef and pork)
¼ tsp salt
a little pepper


2 shallots
4 garlic cloves
2 sticks lemongrass
300 g green beans
250 g cherry tomatoes
300 g Runner beans
1 ½ tbsp red curry paste
2 ½ dl coconut milk
2 dl meat bouillon
2 kaffir lime leaves (Thai-Kit)


250 g jasmine rice
4 dl water
1 bunch Thai basil
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How it's done

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Heat the oil in a frying pan. Brown the meat for approx. 5 mins. per batch. Remove, season and set aside.


Peel the shallots and cut into slices. Peel the garlic, finely chop the garlic and the core of the lemongrass stalk. Halve the beans and cherry tomatoes, chop the runner beans into pieces.

Add a dash of oil to the frying pan, reduce the heat. Add the shallots, garlic and lemongrass, sauté for approx. 3 mins. Add the curry paste and cook briefly.

Add the beans and cherry tomatoes, pour in the coconut milk and stock, bring to the boil, crush the kaffir lime leaves, add together with the mince, cover and simmer for approx. 40 mins. Remove the lid and continue to simmer for approx. 10 mins.


Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Bring the water and rice to the boil, turn off the heat and leave the rice to fluff up in the covered pan for approx. 15 mins.; do not remove the lid.

Separate the rice with a fork, serve with the curry. Roughly chop the basil, sprinkle on top.

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