John Myers
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Beef Curry with Lemongrass and Basmati Rice
The perfect beef curry with lemongrass and basmati rice recipe with a picture and simple step-by-step instructions.
Beef curry with lemongrass:
- 400 g Steak hip
- 3 Stalk Lemongrass
- 1 tbsp Sunflower oil
- 1 tbsp Red Thai curry paste
- 1 tbsp Sugar
- 1 tsp Salt
- 200 ml Water
- 1 Red bell pepper approx. 150 g
- 300 ml Coconut milk
- 100 Beef broth (1 teaspoon instant)
- 1 tbsp Sweet soy sauce
- 1 tbsp Tapioca starch
Basmati rice:
- 250 g Basmati rice
- 450 ml Water
- 0,5 tsp Salt
Serve:
- 4 Small tomato halves for garnish
Beef curry with lemongrass:
- Wash the steak hips, pat dry with kitchen paper, first cut into slices and then into strips. Clean the lemongrass and cut into pieces (3 – 4 cm). Clean and wash the peppers and cut into small diamonds. Heat sunflower oil (1 tbsp) in a pan or alternatively in a wok, fry the red Thai curry paste (1 tbsp) on it for about 1 – 2 minutes, add the beef strips and lemongrass and fry / stir-fry for a few minutes. Season with sugar (1 tbsp) and salt (1 teaspoon) and deglaze / pour in water (200 ml). Let everything simmer / cook for about 40 – 45 minutes with the lid closed. Add the peppers and pour in the coconut milk (300 ml) and the beef broth (100 ml) and simmer / cook for another 15 minutes. Finally, thicken with the tapioca starch mixed in a little cold.
Basmati rice / serving:
- Bring the basmati rice (250 g) to the boil in salted water (450 ml / ½ teaspoon salt), stir and cook with the lid on on the lowest heat setting for about 20 minutes. Squeeze rice into a cup and turn it onto the plate. Add beef curry with lemongrass and garnish with tomato halves, serve.
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