Thai curry

Ingredients

• 3-4 carrots
• 2 vegetables, for example:
• Half a head of cauliflower
• Ground apple: 3-4
• Hot pepper (1-2)
• zucchini: 2 to 3
• Beans (with skin): 200-300g
• carrot, 1/4 of a head
• Half a radish
• Spinach and onions, 1-2
• Fruits, for example
• banana
• mango
• apple
• 500 ml of coconut milk
• yellow curry paste
• Fish-based sauce
• Sandpaper
• Meat: 200-300g (cut into small pieces)

Wash the vegetables and cut them into thin slices – but not too thin!

Cut the meat into small, bite-sized pieces (about 1.5 to 2 cm in size).

Finely chop the lemon leaves into very thin strips.

In a large wok, heat a small amount of oil and add 1 teaspoon of curry paste.

Hard vegetables, such as potatoes, beans, or carrots, must first be cooked until they are tender.

Add pieces of meat, and brown them over high heat until the edges are nicely browned (they will be cooked through by the cooking in the smoked lettuce).

Add coconut milk and lime leaves.

A fish-based sauce (a substitute for salt with a distinctive flavor), possibly including soy sauce, caramelized, and then seasoned with salt.

Slice the fruit into thin pieces.

Once everything is cooked, add the softer vegetables to the pan.

After cooking, add the fruits.

Hard fruits should be harvested a bit earlier, while soft fruits should be harvested a bit later.