Green Curry with Veal

Homemade green curry paste:

4 oz (113 g) fire roasted diced green chile

2 green ball peppers

1 teaspoon curry powder

4 cilantro steams

Remove the steams,veins and seeds from the ball peppers and cut them into medium pieces. Heat a large non-stick pan and roast the peepers’ pieces until they start to char a little. The put then in seal in a zip-top freezer bag. Peel the pieces 10 minutes later.

You can roast the green chile the same way. I used  the canned to avoid burning hands.

Chop the cilantro steams. Blend all the ingredients (including the curry powder) into paste. Refrigerate for 12-24 hours before using. You will need only a half of the paste to make a curry for 3-4 people.

1 lb veal for stew

1 can coconut milk

1 cup water

1 clove of garlic

half of the homemade curry paste

one bay leaf

3-4  whole allspice

Heat a non-stick pan and brown the meat. Set aside.  In a medium pot bring the coconut and water to boil. Add the bay leaf, allspice and curry paste. Simmer for 5 minutes. Add the meat, reduce the heat. Cook the meat untill tender. Serve with flat breads.

My recipe for sourdough flat breads at: http://bochenkowo.blogspot.com/.