Red beef curry with colorful mango noodles

Ingredients for 4 servings:

• 600 g beef shoulder, fresh or frozen
• e.g. sunflower oil
• 1 ½ liters of frying oil, fresh
• 2 tbsp soy sauce (Kecap Tim Ikan, see appendix)
• 2 tbsp chili sauce (spring roll sauce ala Sanur Beach, see appendix)
• 4 medium-sized onions, brown
• 2 medium-sized garlic cloves
• 4 m.-sized tomatoes
• ½ m.-sized bell pepper(s), red
• 1 small chili pepper(s), green, fresh or frozen
• 10 g ginger, fresh or frozen
• 400 g tomato juice
• 8 g beef broth powder
• 10 g lemongrass, fresh or frozen
• 4 kaffir lime leaves, fresh or frozen
• Marinade, remaining (see preparation)
• 4 small onions, red
• 2 medium-sized garlic cloves, fresh
• 30 g carrot(s)
• 1 small spring onion(s)
• 6 runner beans
• 1 Pepper, red, long, mild
• 100 g mango pulp, fresh or frozen
• 150 g egg noodles made from wheat flour, type spaghetti, dried
• 450 g water
• 10 g chicken broth, granulated
• 2 tbsp wheat flour type 405
• n. B. lemon leaves
• n. B. Tomato slices, fried
• ¼ mango(s)

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 5 hours 10 minutes

A Thai dish. The fiery sauce pairs well with the fruity mango noodles.

Cut the beef into pieces approximately 2 x 2 x 3 cm in size. Mix the marinade ingredients and marinate the beef for 2 hours at room temperature. Meanwhile, for the sauce, trim both ends of the onions and garlic cloves, peel them, and roughly chop them into pieces. Wash the tomatoes, remove the stems, halve them lengthwise, and remove the green and white stem base. Halve each half lengthwise, remove the seeds, and cut the quarters crosswise into thirds. Wash and halve the bell peppers. Remove the stem and seeds from one half and cut the quarter into small cubes. Wash the small green chili and cut it crosswise into thin slices, leaving the seeds and discarding the stem. Cut the fresh, washed, and peeled ginger crosswise into thin slices. Weigh and thaw frozen goods. Wash the fresh lemongrass, remove the tough stalk at the bottom, discard any brown or wilted leaves, and use only the white to light green parts. Cut these into pieces approximately 8 cm long. Remove the outer, green leaves if necessary. Gently crush the bottom half of the pieces with a hammer, leaving the stem intact. Wash the kaffir lime leaves and use them whole. Prepare the garnish ingredients. Fry the tomato slices on one side and season the other side with salt and pepper. Heat 2 tablespoons of sunflower oil in a sufficiently large pan, add the onions and garlic, and fry until translucent. Add the tomato and bell pepper pieces and stir-fry for 2 minutes. Add the chili and ginger and stir-fry for 1 minute. Deglaze with the tomato juice and stir in the beef stock. Cover and simmer for 10 minutes, then remove from the heat and let cool. Heat the frying oil to 220 degrees Celsius. Strain the meat pieces well and dust with a little flour. Mix the remaining marinade into the sauce. Blend the sauce in a blender at full speed for 1 minute until smooth. Pour the puree into a casserole dish. Add the lemongrass and kaffir lime leaves and bring the mixture to a simmer. Brown the meat pieces in three batches in the deep-frying oil (approx. 10 seconds) and add to the casserole dish. Simmer uncovered for approximately 2 hours until the beef curry is ready. Season with salt and pepper. In the meantime, trim both ends of the onions and garlic cloves for the vegetables, peel them, and chop them into small pieces. Wash a piece of carrot, trim the bottom end, and peel it completely. Grate it into pieces using a coarse grater. Have the required amount ready. Wash the spring onion and slice it into thin rolls, starting from the top. Keep the white and green parts separate. Wash the beans, trim both ends, and remove any strings. Wash the chili peppers, remove the stems, and cut them diagonally into approximately 6 mm wide pieces, leaving the seeds. Wash the mango, cut off a piece at each end, peel it with a vegetable peeler, and fillet the flesh from the core. Cut the fillets into pieces approximately 2 x 2 x 3 cm in size and set aside. Bring the water for the noodles to a boil, dissolve the chicken stock in it, and cook the noodles according to the package instructions (approx. 3 minutes) until al dente. Strain the noodles and do not rinse them. Keep the stock until the end. Blanch the beans in it for 4 minutes, rinse briefly under running water, and cut crosswise into approximately 1.5 cm wide pieces. About 10 minutes before the end, heat 2 tablespoons of the sunflower oil in a wok, add the onions and garlic, and fry until the onions are translucent. Add the carrot pieces, the white parts of the spring onions, the green beans, and the peppers. Stir-fry for 2 minutes, then trim the noodles slightly with scissors and mix them with the vegetables. Fry for 1 minute, then deglaze with about 60g of the stock. Stir in the green parts of the spring onion and ¾ of the mango pieces. Divide among serving plates, add the beef curry, garnish, serve, and enjoy warm. Attachment: Kecap Tim Ikan: https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html Springroll Sauce ala Sanur Beach https://www.chefkoch.de/rezepte/3962751607426317/Springrollsauce-ala-Sanur-Beach.html