Beef curry with rhubarb

Ingredients for 4 servings:

• 400 g beef strips
• 1 tbsp olive oil
• 4 tbsp yellow curry paste
• 2 cans of coconut milk
• 3 potatoes
• 3 carrots
• 2 stalk(s) rhubarb
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Peel the potatoes, carrots, and rhubarb. Dice the potatoes, and slice the carrots and rhubarb. Heat the oil in a wok or high-heat pan and sear the beef strips until crisp. Transfer the meat to a plate and set aside. In the same pan, fry the curry paste and deglaze with the coconut milk. Bring to a simmer and add the potatoes and carrots. Simmer for about 5 minutes, then add the rhubarb and simmer for another 5 minutes. Add the meat again, heat through, and season with salt and pepper. Tip: If you prefer the vegetables a little softer, you can let everything simmer a little longer. Serve with rice or rice noodles.