Beef Curry

Ingredients

• 750 g beef (from the hip)
• 2 vegetable onions
• 2 tbsp Rapeseed oil
• 2 tbsp Massaman curry paste
• 275 ml coconut milk (9% fat)
• 100 ml coconut water (Tetra Pak)
• 200 ml poultry broth
• 300 g waxy potatoes
• 2 lime leaves
• 30 g peanuts
• 0.5 lime
• 1 tbsp Thai fish sauce
• Salt
• Thai basil (for garnish)

Instructions

1. 1.

   Cut the beef into 2 cm cubes. Peel and cut the onions into thick strips.

2. 2.

   Heat oil in a pot, sauté the onions while stirring over medium heat for 4-5 minutes. Add Massaman paste and sauté for another 2 minutes.

3. 3.

   Add the meat and cook for 4-5 minutes.

4. 4.

   Add coconut milk, coconut water and broth, bring to a boil and simmer for 60 minutes.

5. 5.

   Meanwhile, peel, clean and cut the potatoes into 2 cm cubes. Keep them in water until needed. Wash the lime leaves.

6. 6.

   After 20 minutes add the lime leaves to the meat.

7. 7.

   15 minutes before the end of cooking drain the potatoes and add them to the pot.

8. 8.

   Lightly toast the peanuts in a dry pan. Squeeze the lime. Wash, shake off excess water from Thai basil and pluck the leaves.

9. 9.

   Season the beef curry with some lime juice and fish sauce. If needed, lightly salt. Serve the curry in bowls, sprinkled with peanuts and a few Thai basil leaves. Pair it with plain rice.