Beef and vegetable curry

Preparation – 15 minutes

Rinse the paksoi and chop into large pieces. Peel the dutch carrots and also chop them into chunks. Divide the broccoli into florets, not to large ones. Peel and finely chop the onion.

Clean the mushrooms with a brush or paper kitchen towel and divide them into quarters. Cut the beef steaks into bite-size pieces and season them with pepper and salt.  

Finishing the beef and vegetable curry – 45 minutes

Heat a bit of sunflower oil in the large skillet or wok and cook the pieces of beef for a few minutes, until they're beautiful brown. Add the onion and red curry paste and cook a few minutes more.  

Pour in the coconut milk and 'clean out' the can with a dash of water. Also add that water to the pan and bring to a boil. As soon as it starts to boil you need to turn down the heat and let it simmer with the lid on for half an hour.

Add all the chopped vegetables and let it cook on low heat for about 10 minutes more, exact time depends on the size of the veggies.

Season with pepper and salt and serve with rice or noodles. Enjoy!