Thai Beef Curry

My spice Advent calender gave me a package with Thai Curry Powder today. 

I bought some ground beef to cook a Bolognese, but I wanted to use some of my small spiceblend packages. I changed my flavour profile from Italian to Thai in one go. The veggies I used were the same as I would have used in the Bolo. I just added fresh ginger and some lemon juice.

A bag of coconut milk had taken residence on my kitchen counter for a while. This change of plans gave me the reason to use it finally.

For the right Thai flavour fish sauce and oyster sauce were a must. Some palm sugar and lemon juice for balance. The Thai curry flavour package pushed the beef and veggies in the right direction.

Recipe for 4:

500 g ground beef

1 Thai curry spiceblend 15 g

1 tbsp coconut oil

3 green onions, 3 garlic cloves, 1 Thai red chili

1 red bell pepper, 1 carrot, 2 celery stalks

200 ml coconut milk

1/2 lemon

2 tbsp fish sauce, 2 tbsp oyster sauce

1 tsp palm sugar

Pepper

1 hand full roasted cashews and some coconut chips

Heat up the coconut oil in a wok and brown the beef. Pour it through a fine mash sieve to get rid of too much moisture.

Add chopped onion, garlic and chili and give that 2 min. Now in with all the other finely chopped veggies and stir.

The Thai curry seasoning comes next, then fish sauce and oyster sauce. Give it 3 more minutes.

Add coconut milk and palm sugar and lemon juice (lime if you have).

Cook until the veggies have the right consistency. To finalize the dish and have some more crunch, toss in Cashews and coconut chips.

Serve with Basmati or rice vermicelli.