Beef coconut curry

Name: Beef coconut curry
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 800 g Beef (from the leg); 3 Garlic cloves; 1 piece(s) (approx. 30 g) Ginger; 2 red peppers; 3 TABLESPOONS Oil; 7-10 Tbsp salt, dried chili flakes, cumin, cinnamon, pepper; 1 can(s) (400 ml) Coconut milk; 8-10 Tbsp Soy sauce; 1 small bunch of spring onions; 6 Stem(s) Coriander; 2 TABLESPOONS salted peanuts

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

800 g Beef (from the leg)
3 Garlic cloves
1 piece(s) (approx. 30 g) Ginger
2 red peppers
3 TABLESPOONS Oil
7-10 Tbsp salt, dried chili flakes, cumin, cinnamon, pepper
1 can(s) (400 ml) Coconut milk
8-10 Tbsp Soy sauce
1 small bunch of spring onions
6 Stem(s) Coriander
2 TABLESPOONS salted peanuts

Directions

1
Dab meat dry and cut into pieces. Peel garlic and chop finely. Peel ginger and grate finely. Clean, wash and dice the peppers.
2
Heat the oil in a casserole dish. Fry the meat in it in portions all around until it is well browned. Season with salt and remove. Fry garlic, ginger, 1⁄4 tsp. chili flakes and 1⁄2 tsp. cumin and cinnamon in the frying fat until it smells good.
3
Fry the bell peppers briefly. Deglaze with coconut milk, 1⁄4 l water and soy sauce and bring to the boil. Cover and stew for about 1 1⁄2 hours.
4
Clean and wash the spring onions, cut them into rings and add them about 10 minutes before the end of the cooking time.
5
Wash coriander, shake dry, pluck off leaves. Coarsely chop the peanuts. Season curry with salt and pepper. Sprinkle with coriander and peanuts.