Beef in Coconut Curry Sauce

Ingredients

• 800 g beef (e.g., top sirloin)
• 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 to taste
• salt to taste
• 200 g Sugar snap peas
• 150 g shiitake mushrooms
• lime juice to taste

Instructions

1. 1.

   Wash the beef, pat dry and cut into cubes. Brown in hot oil. Peel and finely dice the shallot, then add it with the curry paste to the beef. Sauté briefly, then add the sliced chili pepper, crushed garlic cloves, and lime leaves. Deglaze with broth and coconut milk. Season with fish sauce and salt, simmer partially covered for about 1.5 hours, stirring occasionally; add more broth if needed.

2. 2.

   Meanwhile wash and trim the sugar snap peas. Clean the mushrooms and either leave whole or cut smaller depending on size. Add them to the curry and cook for another ~5 minutes until tender. Finish with lime juice and fish sauce, then serve garnished with fresh cilantro.

3. 3.

   Serve with rice as desired.