John Myers
Hot Coconut Goulash
The perfect hot coconut goulash recipe with a picture and simple step-by-step instructions.
- 200 g Shallots
- 3 tbsp Sunflower oil
- 800 g Beef goulash
- 1 tbsp Red curry paste
- 300 ml Coconut milk thin
- Salt and pepper
- Sugar
- 2 tbsp Flaked almonds
- 1 Lime untreated
- Peel and finely dice shallots. Heat 2 tablespoons of oil in a saucepan and steam shallots in it until translucent. Remove from saucepan.
- Pour the remaining oil (1 tablespoon of oil) into the saucepan and heat it up. Sear the meat in portions on all sides. After searing, add the whole meat, shallots and curry paste to the saucepan. Deglaze with 100 ml of water and add coconut milk Fill up. Season with salt, pepper and sugar. Cover and simmer gently for about 90 minutes.
- Briefly toast the almond flakes in a pan without fat. Rub the lime peel and squeeze out the juice. When the cooking time is over, season the goulash with lime juice. Serve sprinkled with toasted almond flakes and lime zest. I had rice with it.
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