This incredibly tasty and spicy beef and vegetable salad is served warm. Thai fish sauce and green curry paste can now be found in almost any supermarket.
It is necessary
- - red chili pepper - 1 pc.;
- - 1 clove of garlic;
- - 1 teaspoon of Thai fish sauce;
- - 1 tbsp. a spoonful of Thai green curry paste;
- - 125 ml of coconut milk;
- - 400 g of beef;
- - 400 g of carrots;
- - 2 tbsp. tablespoons of sunflower oil;
- - 200 g of young sweet corn;
- - 200 g of green peas;
- - 1 tbsp. a spoonful of liquid honey;
- - 2 tbsp. spoons of soy sauce;
- - sprigs of cilantro for decoration.
Instructions
Step 1
Peel the chili peppers and chop finely, try to do this procedure with gloves. Combine ginger, garlic, chili, fish sauce, curry, and coconut oil in a bowl.
Step 2
Place the sliced beef on a platter and top with the sauce. Leave it on for 10-15 minutes. Meanwhile, cut the carrots into long, thin slices.
Step 3
Heat half the oil in a wok and grill the beef for about 10-12 minutes, turning frequently. Remove from pan and leave to cool. Heat the remaining oil in a wok, add corn and peas, and cook for 2 minutes. Add carrots and cook for another minute.
Step 4
Combine honey and soy sauce in a small bowl. Add vegetables and stir well. Serve warm, garnished with cilantro sprigs.
