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Asian Beef Curry with Brussels Sprouts (Dieter Nuhr)

5 from 7 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 328 kcal

Ingredients
 

  • 500 g Rice
  • 15 Pc. Brussels sprouts
  • 1 tsp Butter
  • 1 Pc. Shallots
  • 30 g Ginger
  • 3 tbsp Peanuts hot
  • 1 Pc. Chilli pepper
  • 300 g Beef hip
  • 1 Pc. Clove of garlic
  • 50 ml Beef stock
  • 1 Can Coconut milk
  • 1 Pc. Lime
  • 1 tsp Strawberry jam
  • Cumin
  • Turmeric
  • Coriander powder
  • Fish sauce
  • Light soy sauce
  • 0,3 bunch Fresh coriander
  • Sesame oil
  • Sesame black and white as a topping

Instructions
 

  • Cook rice in the rice cooker according to the instructions.
  • Approx. 10 Halve Brussels sprouts and blanch them in hot water with a spoonful of butter and salt.
  • Finely chop the onions and set aside in a bowl. Grate the ginger on the grater with the skin, also put in the bowl.
  • Mash the peanuts with the flat knife and divide into two bowls, 1/3 and 2/3. Finely chop the chilli and place in the collecting bowl.
  • Chop the meat and add it as well.
  • Fry everything from the collecting bowl in the wok together with the 2/3 bowl of peanuts. Add a little stock, as well as the coconut milk and a little lime.
  • Season with strawberry jam, cumin, turmeric, coriander powder, fish sauce, sesame oil and soy sauce.
  • Flambé with the bunsen burner and sprinkle with coarsely chopped coriander.
  • Grate the remaining five Brussels sprouts thinly on the fine grater, dress with sesame oil, lime and the remaining chopped peanuts.
  • Arrange the rice on the side, add curry to the bowl, loosely add the salad as a topping. Finally, sprinkle with black and white sesame seeds.
  • Image rights: Wiese Genuss

Nutrition

Serving: 100gCalories: 328kcalCarbohydrates: 68.3gProtein: 6.5gFat: 2.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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