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Red bean curry with mince
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 635
  • Fat about 28g
  • Carbohydrates about 64g
  • Protein about 30g
This is needed
This is needed for 4 people
  • oil for frying
  • 400 g minced meat (beef and pork)
  • 0.25 tsp salt
  • a little pepper
  • 2 shallot
  • 2 sticks lemongrass
  • 4 garlic clove
  • 250 g cherry tomatoes
  • 300 g green beans
  • 300 g Runner beans
  • 1.5 tbsp red curry paste
  • 2 dl meat bouillon
  • 2.5 dl coconut milk
  • 2 kaffir lime leaves (Thai-Kit)
  • 250 g jasmine rice
  • 4 dl water
  • 1 bunch Thai basil
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And that's how it's done
And that's how it's done
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.