Beef Peanut Curry with Sugar Snap Peas

Ingredients

• 200 g Sugar snap peas
• 1 clove garlic
• 1 piece fresh ginger (ca. 1.5 cm)
• 700 g beef (hip or loin)
• 2 tbsp peanut oil
• 100 g unsalted peanuts
• 1 tsp brown sugar
• 2 tbsp peanut butter
• 0.5 tsp red curry paste
• 400 ml coconut milk
• 200 ml heavy cream
• 100 g bamboo shoots (in strips, canned)
• 2 tbsp Soy sauce
• 1 tbsp fish sauce
• fresh coriander leaves (for garnish)

Instructions

1. 1.

   Wash the sugar snap peas, trim ends and remove strings. Peel and finely chop garlic and ginger. Rinse beef, pat dry and slice into strips. In a pot, heat oil and sauté garlic and ginger for about 2 minutes, turning frequently. Remove and set aside.

2. 2.

   Lightly toast peanuts in a hot pan without added fat, then cool and roughly chop them.

3. 3.

   Caramelize sugar in the pot, add peanuts, peanut butter, and curry paste; stir and deglaze with coconut milk and cream. Simmer over medium heat for about 10 minutes. Add sugar snap peas and bamboo shoots, cook another 5 minutes. Finally, return beef with garlic and ginger, let it warm through, season with soy and fish sauce, and garnish with fresh coriander before serving. Pair with rice.