for 4 person

Mince

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

Curry

2	shallots
4	garlic cloves
2 stick	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)

Rice

250 g	jasmine rice
4 dl	water

1 bunch

Thai basil

How it's done

Mince

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

Curry

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.

Rice

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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