Recipe Tip: Green Curry - Falstaff

Instructions

1. Step 1

   Heat the coconut oil (or oil) in a deep, heavy-based pan. Sear the pork strips briefly until they have taken on a little colour, then lift them out with a slotted spoon and set aside.

2. Step 2

   To the same pan, add the brussels sprouts cut-side down in the fat. Allow to colour for a few minutes, then remove and set aside.

3. Step 3

   In the same pan, fry the curry paste briefly. Pour in the coconut milk and mix well.

4. Step 4

   Add the lime leaves (if using) and palm sugar. Season to taste with fish sauce and bring up to a gentle simmer.

5. Step 5

   Add the brussels sprouts and simmer until the sprouts are cooked but still have some bite (about 5 minutes).

6. Step 6

   Add the spinach and pork to the sauce and simmer for another 3 minutes.

7. Step 7

   Serve with Thai basil leaves and chopped peanuts with steamed jasmine rice. If you'd like, serve with a plate of cucumber slices, cabbage wedges and green beans.

8. Step 8

   Curry Dip Serve it in the summer with a barbecue or serve it in the winter with fondue... This versatile curry dip is a great accompaniment to meat – and to all sorts of vegetables, from raw to roasted. Snack

9. Step 9

   Vegetarian Stuffed Bell Peppers with Mountain Cheese and Couscous Fresh from the oven: top chef Max Stiegl from the Gut Purbach restaurant in Purbach am Neusiedlersee in Austria, shares his recipe for stuffed peppers. Recipe from the new Falstaff cookbook. Vegetarian

10. Step 10

    Bombay Sandwich This spicy, crunchy sandwich is one of Mumbai's most popular street food snacks, from the famed 'Karma Food Currys'. Snack

11. Step 11

    Lamb & Rice Casserole with Raita A low-effort, one-pot lamb recipe with a big taste pay-off. Meat

12. Step 12

    Creole-Style Monkfish Curry Monkfish fillet is combined with mango, coconut milk and lots of spices to create an exotic main course. Fish