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🍽️ Beef and Pepper Curry

337 kcal · 30 min · 4 servings

Ingredients

• 1 red chili pepper
• 2 cm fresh ginger
• 1.5 tbsp yellow curry paste
• 1 pinch ground cinnamon
• 1 pinch ground cumin
• 0.25 tsp ground coriander
• 150 ml coconut milk
• 600 g beef fillet (kitchen-ready)
• 1 onion
• 2 red bell peppers
• 2 tbsp olive oil
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the chili pepper under running water.
2. 2. Cut the chili in half lengthwise.
3. 3. Remove the seeds and white membrane from the chili.
4. 4. Finely chop the chili.
5. 5. Peel the ginger.
6. 6. Grate the ginger finely.
7. 7. Mix the grated ginger with the curry paste.
8. 8. Add the chopped chili to the mixture.
9. 9. Add the spices.
10. 10. Pour in the coconut milk.
11. 11. Rinse the meat under cold water.
12. 12. Pat the meat dry with a kitchen towel.
13. 13. Remove visible sinews or fat trimmings from the meat.
14. 14. Cut the meat into thin strips.
15. 15. Mix the meat strips with the marinade.
16. 16. Let the meat marinate for one hour.
17. 17. Peel the onion while waiting.
18. 18. Dice the onion finely.
19. 19. Rinse the bell pepper under running water.
20. 20. Cut the bell pepper in half lengthwise.
21. 21. Remove the seeds and white membrane from the bell pepper.
22. 22. Cut the bell pepper into thin strips.
23. 23. Heat the oil in a hot pan.
24. 24. Take the meat out of the marinade.
25. 25. Let the meat drain briefly.
26. 26. Fry the meat in batches until browned on all sides.
27. 27. Add the pepper strips and the onion to the pan.
28. 28. Sauté the vegetables briefly.
29. 29. Return the fried meat to the pan.
30. 30. Pour the remaining marinade over the dish.
31. 31. Let the sauce reduce until almost completely absorbed.
32. 32. Season the curry with salt and pepper to taste.
33. 33. Serve the curry on plates.

Nutrition per serving

• kcal: 337
• Protein: 34 g · Fett/Fat: 19 g · Carbs: 6 g