Red Beef Curry with Snake Beans and Bamboo Shoots

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Red Beef Curry with Snake Beans and Bamboo Shoots

Instructions

Cut the meat into fine strips.
Heat about 2 tablespoons of peanut oil in a separate pan and sear the meat in portions and set aside, covered.
Remove the lemongrass from the outer leaf casing, cut off the lower brown end of the stem and slit the lemongrass lengthways once. Core the chilli pepper and cut it into very fine strips.
Slightly cap the lower ends of the washed snake beans and cut into pieces approx. 4 cm long.
Add approx. 3 - 4 tablespoons of the coconut cream to the top of the coconut milk, heat up and simmer for approx. 1 min. While stirring. Add the curry paste and mix well. Let the mixture simmer until small bubbles appear and the edge is discolored and smells. Then add the rest of the coconut milk and stir. Season with the fish sauce, palm sugar and lime juice, add the halved lemongrass stalks and simmer gently for approx. 15 minutes.
Now first add the beans to the curry, simmer for 3 minutes. Then add the bamboo strips, simmer for another 2 minutes and then add the meat, mix well, allow the aromas to absorb and simmer again briefly.
Possibly season again with a little fish sauce, lime juice and sugar.
Remove the lemongrass and finally stir in the chilli strips and horopha leaves and serve the curry with jasmine rice.
Note: The combination of beef curry with snake beans and bamboo shoots is actually a classic variant of the green curry.
I like this curry particularly good with red curry paste and would therefore like to introduce it to you in this way.
With this curry, I first sear the beef in a separate pan with oil. This method comes from northern Thailand, where they also cook something heartier and fatter.
Of course, the beef slices can also be added to the curry without searing. In this case, add the meat to the curry shortly after the snake beans.

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