Ragout of Veal Fillet and Scallops with Fruit Curry

Rating: 3.71 / 5.00 (7 Votes)

Total time: 45 min

Servings: 2.0 (servings)



Cut the veal fillet into goulash-sized pieces, season with salt and sear in a frying pan with oil and a coarsely chopped cinnamon stick, season with pepper, remove from the frying pan and keep warm in the stove.

Make the long grain rice.

Heat 100 ml coconut milk in a frying pan, stir in curry paste and let it bubble up, add the scallops, cook briefly, remove from the frying pan one more time and keep warm in the stove with the lid closed.

Sauté the sugar snap peas, bamboo strips, carrots and papaya in a frying pan with oil, extinguish with the remaining coconut milk and do in about 15 min at medium temperature with the lid closed. Finally, fold in the diced mango, add Thai basil leaves and season strongly with salt and freshly ground pepper.

Arrange meat cubes and scallops with long grain rice and fruit curry, pour the sauce and decorate with Thai basil and cinnamon leaves.

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