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Thai beef curry



150 g SUNSWEET prunes
200 g pineapple
250 g broccoli
200 g mangetouts
1 red pepper
200 g mung bean sprouts
1 stalk of lemon grass
250 ml coconut milk
1-2 tbsp Thai curry paste
1-2 tbsp hot chilli sauce
4 tbsp peanut oil
500 g sirloin steak, cubed
salt and pepper to taste


  1. Cut the prunes into quarters. Peel the pineapple and cut into finger-width cubes. Wash the broccoli and mangetouts and split the broccoli into florets. Clean the pepper and cut into 4-5 cm-long strips. Wash the mung bean sprouts under running water and drain well. 
  2. Cut off the woody lower third of the lemon grass. Carve into the stalk length-wise, remove the outer hard leaf and cut the stalk into slices. Mix together the coconut milk, curry paste, lemon grass and hot chilli sauce and stir well.
  3. Heat 2 tbsp of peanut oil in a wok, fry the cubes of steak until browned all over. Remove and place on a small wok rack. Heat the remaining oil. Stir the pepper strips and the broccoli florets around in the wok for 5 minutes. Remove the vegetables and place on the rack.
  4. Stir the mangetouts and mung bean sprouts in the hot oil of the wok for 2 minutes. 
  5. Add the pineapple and prune pieces and briefly cook them in the wok. Return the meat and other vegetables to the wok. Pour the spicy sauce over the mixture and bring everything to the boil once more, while continuing to stir. Add salt and pepper to taste. Serve immediately.

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