Wok strips with red curry, lemongrass and coconut milk

Ingredients for Wok strips with red curry, lemongrass and coconut milk

Instructions for Wok strips with red curry, lemongrass and coconut milk

To prepare the Wok strips with red curry, lemongrass and coconut milk recipe, please follow these instructions:

Boil the rice. Dip the meat dry with kitchen roll.

Remove one or two lemon grass's extreme rough leaves. Chop the white portion of lemon grass. There must be about 2 tablespoons.

Heat the oil in a wok or on a large forehead under high heat. Lay the meat on the forehead and let it form a crust before turning it. The meat is baked for 1-1 1/2 minutes with high heat. Put the meat on a plate and season with salt and pepper.

Sweat curry paste, finely chopped garlic and lemongrass in the wok. Add tomato paste and coconut milk and simmer for a few minutes. Add cherry tomatoes, finely chopped onion and fried meat.

Allow the dish to warm and taste with sugar, salt and pepper.