Sweet and spicy beef curry with nectarine and coconut sauce

Ingredients for 4 servings:

• 1.2 kg beef from the rump
• 6 tbsp sunflower oil
• 30 g ginger, diced, fresh or frozen
• 20 g garlic clove(s), fresh
• 4 small green chili peppers (cabe rawit hijau), fresh or frozen
• 2 tbsp Soy sauce, sweet, (kecap manis)
• 2 tbsp soy sauce, salty
• 3 tbsp sauce (spring roll sauce), Thailand
• 1 liter coconut water, from the Asian shop
• 4 large nectarines, ripe
• 4 m.-large tomato(s), fully ripe
• 20 g galangal, sliced, fresh or frozen
• 2 stalk(s) lemongrass, fresh or frozen
• 2 cinnamon sticks, approx. 6 cm
• 8 cloves
• 2 kaffir lime leaves
• 2 lettuce leaves
• 20 g celery leaves, fresh or frozen
• 10 g chicken stock powder
• 200 ml coconut milk, creamy, 24% fat
• 3 tbsp lemon juice
• n. B. Salt and black pepper, freshly ground, to taste
• e.g. tomato slices
• n. B. Sesame, white
• n. B. Celery leaves, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 4 hours; Total time approx. 6 hours 30 minutes

an exotic side dish to noodles or rice

For the marinade, peel the ginger and garlic and dice them finely. Wash the green chilies and slice them crosswise into thin rings. Leave the seeds in place but discard the stem. Mix with the remaining ingredients. Cut the beef into approximately 3 cm cubes and marinate for at least two hours at room temperature. Strain the marinated beef and use all of the marinade ingredients for the stock. Sear the meat cubes in three batches in a wok with 2 tablespoons of sunflower oil each and place them in a 3-liter casserole dish with a lid, along with the oil and any remaining seeds. Rinse the wok with the coconut water and pour the rinse water over the beef. Wash, deseed, and finely chop the nectarines and tomatoes. Wash, peel, and thinly slice the galangal. Weigh and defrost frozen beef. Finely chop the slices. Wash the fresh lemongrass, remove the tough stalk at the bottom, discard the brown and wilted leaves, and use only the white or light green parts. Cut these into thin slices. Remove the outer, green leaves if desired. Weigh the frozen goods and thaw them. Add everything to the casserole dish along with the remaining ingredients. Cover and simmer for three hours, stirring occasionally. Then continue to simmer uncovered until the sauce thickens to a creamy consistency. Mix the coconut milk with the lemon juice and stir into the curry. Season to taste with salt and pepper. Transfer the finished beef curry to a serving bowl and serve with white basmati rice or mixed noodles. Note: The photo shows the recipe as part of a meal platter.