Another interesting idea for a stew or goulash, this time in an Asian version with the use of delicious and delicate veal. Aromatic spices, delicious coconut milk and other wonderful additions make this stew a perfect match for both rice noodles and rice. A great and simple lunch for the whole family 🙂

Ingredients:

500 g of veal for stew, diced
1 large onion, chopped
3 cloves of garlic, chopped
250 ml of coconut milk
150 ml of water
3 teaspoons of spicy curry paste
200 g peeled tomatoes (can be canned), diced
1 zucchini, cut into half-slices
2 tablespoons of fresh chopped coriander
1 lime
1 tablespoon of frying oil
1 teaspoon of sesame oil
1 teaspoon of fish sauce
salt and pepper to taste
250 g of rice noodles, cooked according to the instructions on the package

Procedure:

Rub the meat with salt and pepper. Heat the oil in a frying pan and fry the meat on all sides until golden brown. Set aside. In the same pan, add a little more oil and add the onion and garlic. Fry until the vegetables are glassy. Add the curry paste, water and coconut milk, mix everything thoroughly and bring to a boil. Add the meat and simmer for 40 minutes, stirring occasionally. Add tomatoes, sesame oil, and fish sauce. Stir everything and simmer for 30 minutes, stirring occasionally. Add the zucchini and cook for about 7 minutes. At the end of cooking, add the coriander, lime zest, and the same lime juice (add as desired). Serve with cooked rice noodles 🙂

Enjoy!