For the sauce, peel garlic and 1 shallot and dice finely. Peel the ginger and grate finely. Cut the chilli lengthwise, remove seeds, wash and chop. Chop the peanuts.
Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Pat meat dry. Heat 2 tablespoons of oil in a large frying pan and fry thoroughly all around. Season with salt and pepper.
Place on a baking tray and bake in a hot oven for 10-12 minutes.
Heat the frying fat in the pan. Fry the garlic, diced shallots, ginger and chilli in it until it smells good. Sprinkle with 1 tsp. brown sugar and caramelise briefly. Stir in the tomato paste, peanut butter and curry paste, sweat briefly.
Pour in coconut milk, 100 ml water and soy sauce. Bring to the boil and simmer for 8-10 minutes. Keep sauce warm.
Clean, wash and cut the sugar snap peas into pieces. Peel and finely dice 1 shallot. Heat 1 tablespoon of oil. Sauté the shallot in it. Add sugar snap peas and 2-3 tablespoons of water and cook for 2-3 minutes.
Wash coriander, shake dry and pluck leaves. Remove the meat and let it rest for a short time. Cut the fillet open. Bring sauce to the boil. Arrange everything and sprinkle with coriander. Serve with rice.