Red beef curry with peanuts
easy
40 mins
40 mins
Ingredients
- 1 walnut-sized piece of ginger
- 2 Shallots
- 1 stick of lemongrass
- 2 Garlic cloves
- 2–3 red chillies
- 1 TEASPOON + 2 tablespoons oil
- 35 g Peanut kernels
- 2 Spring onions
- 500 g Fillet of beef (better: beef hoof steak)
- 7-10 Tbsp Salt
- 2 Tomatoes
- 2 TABLESPOONS Tomato paste
- 300 ml Vegetable broth
- 400 g Coconut milk
- 2-3 TEASPOONS creamy peanut butter
- 1/4 potty Coriander
- 2-3 TABLESPOONS Soy sauce
- 7-10 Tbsp Juice of 1/2 lime
- 7-10 Tbsp Sugar
Directions
- 1
Peel and chop the ginger. Peel and finely dice shallots. Remove the outer leaves from the lemon grass. Wash the lemon grass and cut into rings. Peel garlic. Wash the chillies, dab dry, cut off the stalk, chop the pod with the seeds. Prepare ingredients with 1 teaspoon of oil and finely mortar
- 2
Chop peanuts. Clean, wash and cut spring onions into rings
- 3
Wash the meat, dab dry and cut into strips. Wash and dice the tomatoes. Heat 2 tablespoons of oil in a frying pan. Fry the meat for 4-5 minutes while turning, season with salt and remove. Add tomatoes to the hot frying fat. Add the mortar paste and tomato paste, sauté. Deglaze with stock and coconut milk. Add the meat, bring to the boil, stir in peanut butter and let it simmer for 4-5 minutes on the switched off hotplate. Wash coriander, shake dry, chop coarsely. Season curry to taste with soy sauce, lime juice and sugar and serve. Sprinkle with peanuts and spring onions
Nutrition Facts
450 kcal
7 g
32 g
32 g
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