Thai Red Curry

1. Peel the shallots and dice very finely. Finely chop the garlic cloves, chili peppers, tamarind, lemongrass and galangal. All

together with the remaining ingredients for the spice paste (except the oil) in a mortar. (I first mash electrically, and then pestle).

2. later heat the oil in the wok and stir-fry the spice paste in it for 2 min.

Cut the meat into thin, bite-sized strips, add to the spice paste form in the wok and stir-fry for 5 minutes.

4. dice potatoes and cook. Towards the end, add the bell bell pepper cut into lozenges. 5.

Add the coconut milk, drained pineapple and lime leaves and simmer in an open wok for about 10 minutes on low heat.

Season the dish with fish sauce and sugar. Remove the wok from the stove and mix the horapa leaves into the curry.

Serve with Asian fragrant long grain rice.

Of course, the recipe is also delicious with various other meats, fish and vegetables.

Some of the ingredients may be difficult to obtain, but the effort is worth it. The substitutes listed are much weaker.

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