Beef curry in coconut sauce

Name: Beef curry in coconut sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 450 g Frozen green beans; 7-10 Tbsp salt, pepper; 1 medium onion; 1 Garlic clove; 1 piece(s) (approx. 20 g) Ginger; 1 red chilli pepper; 600 g Rump steak (piece); 1 TABLESPOON Oil; 1 TEASPOON red curry paste; 1 tin(s) (400 g) unsweetened coconut milk; 4 Stem(s) Basil

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

450 g Frozen green beans
7-10 Tbsp salt, pepper
1 medium onion
1 Garlic clove
1 piece(s) (approx. 20 g) Ginger
1 red chilli pepper
600 g Rump steak (piece)
1 TABLESPOON Oil
1 TEASPOON red curry paste
1 tin(s) (400 g) unsweetened coconut milk
4 Stem(s) Basil

Directions

1
Cook the frozen beans in boiling salted water for about 8 minutes. Then drain. Peel onion, garlic and ginger, dice everything very finely. Clean the chilli, cut lengthwise, remove seeds, wash and chop very finely.
2
Dab meat dry and cut into strips.
3
Heat the oil in a wok or large frying pan. Fry the meat for 2-3 minutes. Season with salt and pepper. Remove. Fry the onion, garlic, ginger and chilli briefly in the cooking fat.
4
Stir in the curry paste, sweat briefly while stirring. Deglaze with 200 ml water and coconut milk. Bring to the boil and simmer for about 5 minutes.
5
Wash the basil, shake dry and chop the leaves finely. Add beans and meat to the curry, again.
6
Simmer gently for 1-2 minutes. Stir in basil, season curry with salt and pepper and serve.