I combined the large zucchini growing in my garden with fresh green beans, cherry tomatoes and ripe pineapples to make this delicious and delightful meal. I love the taste of this combination and I am sure you will, too. So please give it a try.

INGREDIENTS:

10 oz. beef cut into thin strips (approx. 300 grams)
4 tbsp. yellow curry paste
1 tsp. bourbon whiskey
1 tbsp. light soy sauce (for marinade)
2 tbsp. fish sauce
1½ tsp. sugar
½ tsp. salt
1 can coconut milk (mixed with 1 cup of water)
1 cup slice pineapple
½ cup cherry tomatoes
½ cup red pepper (sliced)
2 cups zucchini (sliced)
½ cup basil leaves

PREPARATION:

1. Marinate the beef strips in a mixture of the light soy sauce and bourbon whisky for 10 minutes to make the beef soft and tender.
2. Boil ½ cup of coconut milk in a wok using a medium heat setting, stirring constantly for approximately 3 minutes. Then add the yellow curry paste and stir well.
3. Add the beef and continue stirring for 5 minutes.
4. Add the salt, sugar, fish sauce, and remaining coconut milk to the wok and simmer for approximately 15 minutes, stirring regularly.
5. Then add all of the vegetables and the pineapple and raise the heat setting to high to bring to a boil. As soon as the sauce is boiling, remove the wok from the heat and serve.
6. Garnish with basil leave.

Makes 4 servings

Tip: If you think this recipe is difficult, then just drink the bourbon whiskey and forget the rest.