- Cooking at the table
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01. September 2015
For the curry paste remove the hard leaves from the lemon grass stalk and slice the soft inner core finely. Then peel the ginger, slice and chop coarsely. Pluck the coriander leaves from the coarse stems. Halve the chilli or peperoncino lengthwise, core and cut into strips. Shell the peanuts, remove the brown skin and weigh the nuts. Purée all these ingredients into a paste with the oil in the food processor.
Place the paste in a small bowl and mix in all the remaining spices.
Peel the shallots and chop finely.
Season the pieces of beef with salt. Heat some oil up on high heat in a casserole or roasting pan. Brown the meat in 3-4 batches. Place on one side.
Briefly fry the shallots and spicy paste in the oil and juices from the meat. Add the meat again, mix together well, then pour in the stock and coconut milk, and allow to simmer covered for 30-45 minutes depending on the quality of the meat.
Before serving season the curry to taste, if necessary, with salt, lemon juice as well as a little sugar.
Basmati rice goes with this.
If making the curry paste is going to be too time-consuming, green Thai curry paste can also be bought in Asian shops or in large supermarkets.
445 kCalories, 1861 kJoules, 8 g carbohydrates, 37 g protein, 28 g fat
Annemarie Wildeisen's KOCHEN