Summary

Ingredients

• 50 ml coconut milk
• 200 ml broth
• 1 tablespoon curry paste
• 180 g beef minute steak (s)
• 1 red pepper
• 2 medium potato (s)
• 1 tablespoon, heaped peanut cream
• 1 bunch leek (spring leek)
• 150 g peas, frozen
• salt and pepper
• Curry powder
• Sweetener, liquid

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Instructions

1. Bring the coconut milk and the stock with curry paste to the boil, add the beef cut into strips and simmer for about 10 minutes.
2. Add the diced potatoes, diced paprika and peanut cream and cook for 10 minutes. Add the sliced spring onions and the peas, heat for four minutes and season with salt, pepper, curry and sweetener.
3. Tip: The dish goes quickly and is also suitable for using leftovers. Just take whatever vegetables are left and need to be processed.