Thai Beef and Pineapple Red Curry

   Oh my God, you guys! Tonight I reached culinary Nirvana once again. You know a recipe is good if it makes it on the blog. If I had tried it in a restaurant I would have totally wanted to make it at home! It's the best combo between Lidl, Auchan and a friend's pineapple :))) I know it might sound weird but bear with me. It all started from randomly finding a red curry marinated beef @ Asian week at Lidl, then receiving a fresh pineapple from a friend and looking up recipes that contain those two ingredients. That's how we found this amazing Martha Stewart recipe (who doesn't love Martha?) and then we ended up in Auchan to buy the rest of the ingredients: more red curry paste and coconut milk. Auchan has a great variety of International ingredients! You'd be surprised! (For foreigners, Auchan and Lidl are two supermarkets found in Romania.)

   I just LOVE how Oli and I find new absolutely mouthgasming recipes so randomly. Or maybe it's fate? Hmmm... Let me bring fate in your life by giving you this amazing, MUST TRY recipe:

Ingredients for 2 servings and a bit of leftovers:

- 1 Tbsp vegetable oil
- 1/4 cup red curry paste (@Auchan)

- 1 pound sirloin steak, trimmed and cut against the grain into very thin strips

-  225g green/yellow beans, trimmed and cut in half crosswise
- 2 cups large diced fresh pineapple (fresh is always king, even though it might seem like a pain in the ass to peal it)
- 1 1/2 cups low-sodium chicken broth
- 1 cup unsweetened coconut milk (@Auchan)

- cooked jasmine rice, for serving
- 1/2 cup fresh basil leaves, torn (dry basil is OK as well if you don't have fresh one)

Steps:

1. In a large skillet or wok, heat oil over medium-high. 

2. Add curry paste and cook, stirring, until fragrant, 30 seconds. 

3. Add steak and cook, stirring, until browned, 2 minutes. 

4. Add green beans and pineapple and cook, stirring, until pineapple starts to release juices, 1 minute. 

5. Add broth and coconut milk and bring to a boil. 

6. Reduce heat and cook at a rapid simmer until green beans are crisp-tender, 8 minutes. 

7. Serve over rice, topped with basil. Bon appetit! :)

Thai red curry stir fry

   Stir fries are one of my favorite dishes in the world: they're fresh, crisp, full of flavour and saucy! I love combining all sorts of veggies with different condiments and sauces! Stir fries encourage you to be creative and that's a plus in my eyes!
   Today Oliver and I tried a new stir fry with a thai red curry sauce we found in a supermarket:

   We decided to use the veggies we had in the pantry so here's what we picked:

- 1 medium red onion
- 4 cloves of garlic
- 1 medium carrot
- 1 zucchini
- 200g broccoli
- 1 green pepper
- around 50g of peas
- some cashews
- a whole chicken thigh
- noodles

Wanna know the steps?
1. Dice all the veggies.
2. Put the chicken thigh in a tray with some water and leave it in the oven for 30 min at 180˚ so you can easily take the meat off the bone.
3. After you take the chicken out, cook the veggies for some minutes.
4. Add the chicken in the wok and cook it a bit more then smother everything in the spicy thai red curry sauce.

5. Separately fry some cashews in a pan for a minute or so to give them a nice crunch.
6. Cook the noodles.
7. Plate the dish: noodles, veggies and chicken, cashews on top.

Et voila! Bon appetit!