Curry with Beef and Rice

Ingredients

• 800 g beef (cubed)
• 2 onions
• 1 Garlic clove
• 250 g shredded coconut
• 1 chili pepper
• 1 cinnamon stick
• 2 kaffir lime leaves
• 1 tbsp red curry paste
• 200 ml coconut milk
• 200 ml beef stock
• 1 tsp Cornstarch
• 4 tbsp peanut oil
• light soy sauce
• Cayenne pepper
• lime juice
• 400 g basmati rice

Instructions

1. 1.

   1. Place the beef in a bowl. Mix in shredded coconut and 2 tbsp soy sauce, cover and marinate for about 2 hours.

2. 2.

   2. Peel and halve the onions, cut into strips. Sauté in 2 tbsp hot oil until translucent, then remove from the wok.

3. 3.

   3. Brown the beef in the remaining hot oil. Stir in curry paste and cook briefly.

4. 4.

   4. Deglaze with coconut milk and stock, transfer to a pot. Wash, trim, and finely chop the chili pepper. Peel and finely mince the garlic clove, add with onions, chili, cinnamon, and 2 kaffir lime leaves to the beef. Simmer gently for about 1.5–2 hours on low heat until tender; add more stock if needed. Meanwhile cook or steam the rice as directed.

5. 5.

   5. Remove the cinnamon stick and remaining kaffir lime leaves (reduce sauce further if desired). Mix cornstarch with a little cold water, then thicken the sauce to taste. Season with soy sauce, cayenne pepper, and lime juice. Serve with rice.