Summary

Ingredients

• 1 tablespoon curry powder
• Water as needed
• 0.5 tablespoon ½ soy sauce
• 0.5 teaspoon ½ salt
• 0.5 tablespoon ½ sugar
• 1 clove garlic
• 2 cm ginger
• 2 chilli pepper (s), red
• 7 chilli pepper (s), dried
• 2 shallot (s)
• 2 sticks lemongrass
• 60 g desiccated coconut
• 0.5 teaspoon ½ shrimp paste
• 4 tablespoon oil
• 75 ml coconut milk
• 500 g beef (e.. oulash)

Print Recipe Pin Recipe

Instructions

1. Mix the curry powder with a tablespoon of water to a paste. Mix the soy sauce with sugar and salt.
2. Peel and chop garlic, ginger, chili peppers and shallots. Puree everything together with a little water in a blender.
3. Cut the lower, light roots of the lemongrass stalks into fine rings and cut the hard upper remainder diagonally into pieces approx. 3 cm in size.
4. Roast the desiccated coconut in the pan without oil until lightly brown.
5. Fry the pureed chilli mix with the curry paste, shrimp paste and lemongrass rings in the oil until it smells aromatic.
6. Add about 3 tablespoons of the coconut milk and continue frying until the oil settles on the top.
7. Then put the meat with the soy paste, the roasted coconut flakes and the larger lemongrass pieces in the pan and stir-fry for about 10 minutes.
8. Then add the rest of the coconut milk and, if necessary, a little water (approx. 50-100 ml) and simmer for 1 to 2 hours until the sauce is really thick and the meat is well coated.
9. Serve with rice, for example.