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🍽️ Tender Beef in Creamy Coconut Curry Sauce

641 kcal · 30 min · 4 servings

Ingredients

• 800 g beef (e.g. top round)
• 2 tbsp vegetable oil
• 1 shallot
• 2 tbsp green curry paste
• 1 red chili pepper
• 2 garlic cloves
• 4 lime leaves
• 200 ml meat broth
• 400 ml coconut milk
• fish sauce
• salt
• 200 g snow peas
• 150 g shiitake mushrooms
• lime juice

Instructions

1. 1. Rinse the meat under cold water and pat it completely dry with a kitchen towel.
2. 2. Cut the meat into bite-sized cubes.
3. 3. Heat oil in a large pot and sear the meat cubes until they are browned all over.
4. 4. Peel the shallot and dice it finely.
5. 5. Add the diced shallot and the curry paste to the meat in the pot.
6. 6. Sauté the ingredients briefly until fragrant.
7. 7. Wash the chili pepper and add it whole to the pot.
8. 8. Lightly crush the garlic cloves and add them as well.
9. 9. Add the lime leaves to the pan.
10. 10. Deglaze the mixture with the meat broth and the coconut milk.
11. 11. Season the sauce with fish sauce and salt.
12. 12. Cover the pot halfway and let the curry simmer gently on low heat for about one and a half hours.
13. 13. Stir the curry occasionally.
14. 14. If the sauce becomes too thick, add a little more broth as needed.
15. 15. Wash the snow peas and remove the hard ends.
16. 16. Clean the mushrooms.
17. 17. Cut the mushrooms into suitable pieces according to their size, or leave them whole.
18. 18. Add the snow peas and the mushrooms to the curry.
19. 19. Let the vegetables cook in the curry for another five minutes.
20. 20. Taste the curry and adjust with lime juice and a little more fish sauce.
21. 21. Serve the curry garnished with fresh coriander greens.
22. 22. Serve with rice if you like.

Nutrition per serving

• kcal: 641
• Protein: 46 g · Fett/Fat: 44 g · Carbs: 16 g