Curry with veal and peanut butter

Curry with veal and peanut butter a tender and juicy dish is prepared in just 20 minutes. We offer you another recipe for veal curry. Colorful, moderately spicy and spicy dish will appeal even to those who will try it for the first time. And do not be afraid of such an exotic name — cooking curry is very simple. Curry with veal and peanut butter.

The back of the veal will do for this dish. boneless calf fillet – meat of a soft pink color, almost without fat, with a delicate texture. Cut the fillet into thin strips-in this form, send the meat to a hot cast-iron pan or wok. The meat will be cooked in a couple of minutes, preserving its taste and juiciness. The calf fillet will also make an excellent goulash. You can also use this cut to prepare minced meat for cutlets, lasagna and meat pie.

Ingredients

Calf fillet from the back 12.35 oz (350g)
Peanut butter 1 tablespoon
Fresh ginger (crushed) 1 tablespoon
Fresh garlic (minced) 1/2 tablespoon
Chopped green onion 1/2 Cup
Hot pepper paste 3 tablespoons
Coconut milk 1/2 Cup
Honey 1 teaspoon
Soy sauce 1 tablespoon
Fish sauce 1 teaspoon
Corn starch 1 tablespoon
Chicken broth 1 Cup
Frozen vegetable mix 10.58 oz (300 g)

Instruction. Curry with veal and peanut butter.

Heat a cast-iron skillet and add the peanut butter and sliced meat. Fry it for 5 minutes. Add the ginger, garlic and green onion. Continue to fry for another 5 minutes.

Add the remaining ingredients, except cornstarch, chicken stock, and frozen vegetables. Bring to a boil, reduce the heat slightly and simmer for 7 minutes.

When the veal is tender, mix the cornstarch and chicken stock together in a small bowl. Add this mixture to the boiling curry and bring to a boil.

Add the frozen vegetable mixture, mix thoroughly, wait a few more minutes and serve immediately.

Steamed rice or rice noodles will serve as a side dish. Bon Appetit!

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