Beef curry with beans

Ingredients

• 800 g beef (shoulder, ready‑to‑cook)
• 4 shallots
• 2 Garlic cloves
• 2 cm fresh ginger
• 2 green chilies
• 1 stalk lemongrass
• 2 tbsp Vegetable oil
• Salt
• pepper (from grinder)
• 1.5 tbsp green curry paste
• 400 ml coconut milk
• 200 ml beef stock
• 5 kaffir lime leaves
• 350 g wide string beans
• 1 tbsp fish sauce
• 1 tsp Lime juice
• 3 tbsp coarsely chopped coriander greens

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat.

2. 2.

   Wash, pat dry, and cut the beef into bite‑sized pieces. Peel and finely chop the shallots, garlic, and ginger. Wash, deseed, and finely chop the chilies. Wash, trim, and slice the lemongrass thinly.

3. 3.

   Heat oil in a roasting pan and brown the beef all around. Season with salt and pepper and set aside.

4. 4.

   Sauté the shallots, garlic, ginger, and chilies in the pan fat, stir in the curry paste, and cook briefly. Return the beef and add lemongrass, coconut milk, and stock to deglaze.

5. 5.

   Add the lime leaves and bake in the preheated oven for about 1½ hours.

6. 6.

   Wash, trim, and add the string beans 30 minutes before the end of cooking, stirring them into the curry.

7. 7.

   Remove from the oven, season with salt, pepper, fish sauce, and a splash of lime juice. Serve sprinkled with plenty of coriander greens and optional saffron rice.