Massaman curry with beef

Ingredients for 3 servings:

• 150 g beef, e.g. roulade or fillet
• 3 tbsp sunflower oil
• 50 g curry paste (Massaman)
• 400 ml coconut milk
• 50 ml cream
• 4 tbsp sugar
• 1 stalk of lemongrass
• ¼ red bell pepper(s)
• ¼ zucchini
• ¼ eggplant(s)
• 50 g white mushrooms
• 4 tbsp fish sauce
• 1 onion(s), red
• 10 sugar snap peas

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Medium spicy, with vegetables

Mix the curry paste with the oil in a pot and heat. Cut the beef into thin slices about the size of a matchbox and 1 cm thick and add to the curry paste. Shake the coconut milk vigorously and add it to the pot along with the cream, fish sauce, and sugar and bring everything to a simmer. Let the curry simmer for about 10 minutes. Slice the bell peppers, if desired. Cut the zucchini and eggplant into slices about 0.5 cm thick and then quarter them. Cut the onion into half rings. Quarter the mushrooms, wash the snow peas, and cut the lemongrass into pieces about 3 cm long. Add the prepared vegetables and simmer for about 5 minutes longer. The vegetables should still be firm to the bite. Serve the curry with basmati or jasmine rice.