Coconut Beef Curry

Name: Coconut Beef Curry
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Basmati rice; 7-10 Tbsp Salt; 2 Carrots; 150 g Sweet peas; 75 g Cashew nuts; 400 g Beef hip steak; 1 TABLESPOON Oil; 1-2 TEASPOONS Curry; 1 can(s) (400 ml each) unsweetened coconut milk; 1 glass (à 212 ml) Corn Veal; 1 splash Lemon juice

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

Slice a little, then cook meat and vegetables in no time at all, in coconut milk

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Basmati rice
7-10 Tbsp Salt
2 Carrots
150 g Sweet peas
75 g Cashew nuts
400 g Beef hip steak
1 TABLESPOON Oil
1-2 TEASPOONS Curry
1 can(s) (400 ml each) unsweetened coconut milk
1 glass (à 212 ml) Corn Veal
1 splash Lemon juice

Directions

1
Cook rice in boiling salted water according to package instructions. Peel and wash the carrots, cut them in half lengthwise and cut them diagonally into thin strips. Clean and wash the mangetouts.
2
Roast cashew nuts in a wok or large pan without fat. Remove, chop roughly. Wash the meat, dab dry and cut into thin strips.
3
Heat oil in a wok. Briefly fry the meat thoroughly in the oil and remove. Sauté the carrots and sugar snap peas in hot frying fat for 3-4 minutes. Sprinkle with curry and sauté briefly. Add coconut milk, bring to the boil and simmer for 4-5 minutes.
4
Drain the baby corn and heat in the curry. Season to taste with salt and lemon juice. Fold the meat and cashews into the vegetables. Serve.