Green coconut curry with beef strips

Name: Green coconut curry with beef strips
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150 g Basmati rice; 7-10 Tbsp salt, pepper; 2 Hoof steaks (approx. 200 g each); 1 collar Spring onions; 1 red chilli pepper; 1 potty coriander, 1 tsp oil; 1 TABLESPOON green curry paste (alternatively red curry paste); 1 can(s) (400 ml) unsweetened coconut milk; 7-10 Tbsp a few squirts of lime juice

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

150 g Basmati rice
7-10 Tbsp salt, pepper
2 Hoof steaks (approx. 200 g each)
1 collar Spring onions
1 red chilli pepper
1 potty coriander, 1 tsp oil
1 TABLESPOON green curry paste (alternatively red curry paste)
1 can(s) (400 ml) unsweetened coconut milk
7-10 Tbsp a few squirts of lime juice

Directions

1
Cook the rice in a good 300 ml of boiling salted water according to the package instructions. Dab meat dry and cut into thin strips. Clean and wash spring onions and cut them into pieces. Clean the chilli pepper, cut lengthwise, remove seeds, wash and finely chop.
2
Wash the coriander, shake dry and chop roughly.
3
Heat oil in a wok or frying pan. Fry the meat strips in it for about 3 minutes. Season with salt and pepper. Take out.
4
Sauté spring onions in hot frying fat for about 1 minute. Fry the chilli and curry paste briefly until it smells good. Add coconut milk and 1⁄4 l water. Simmer at medium heat for about 5 minutes. Season sauce with salt and lime juice.
5
Add meat and coriander to the hot coconut-curry sauce, but do not bring to the boil again. Season to taste. Serve with rice.