Red beef curry
easy
20 mins
20 mins
Ingredients
- 200 g Basmati rice
- 7-10 Tbsp Salt
- 200 g Carrots
- 150 g Sweet peas
- 100 g baby corn on the cobs
- 75 g Cashew nuts
- 400 g Cattle hoof
- 1 TABLESPOON Sesame Oil
- 1 can(s) (400 ml) Coconut milk
- 1-2 TEASPOONS red curry paste
- 7-10 Tbsp Lemon juice
- 2 stem(s) Thai Basil
Directions
- 1
Prepare rice in boiling salted water according to package instructions. Peel and wash the carrots, cut in half lengthwise and cut diagonally into thin strips. Wash, clean and halve sugar snap peas.
- 2
Wash the corncobs and cut them in half lengthwise. Roast cashews in a pan without fat. Remove and chop roughly. Wash the meat, dab dry and cut thin strips. Heat oil in a wok.
- 3
Brown the meat briefly in it, then take it out. Add the carrots, sugar snap peas and half of the cashew nuts to the pan and sauté for 3-4 minutes. Add coconut milk, then stir in the curry paste. Add the baby corn and simmer for 4-5 minutes.
- 4
Season curry with salt and a little lemon juice. Wash basil, shake dry and chop coarsely. Add basil and meat, stir and serve. Garnish with remaining cashew nuts and serve with the rice.
Nutrition Facts
600 kcal
58 g
28 g
32 g
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