Red Curry with Beef Fillet, Cauliflower and Broccoli

I first prepare the ingredients: I cut the beef fillet across the grain into slices approx. 0.5 cm thick. I roast the cashew nuts in a wok without oil. Cauliflower and broccoli florets are cleaned and cooked in lightly salted water for about 3-5 minutes so that they are still firm to the bite. The florets are then quenched in ice water. I roughly chop the ginger and garlic, and all other ingredients are cut into bite-sized slices, wedges, strips and cubes.

In the wok I then heat a little oil and add ginger, garlic and chilli. Then I add the curry paste and roast everything a little.

Then I sear the fillet strips on both sides. After searing, I take them out of the wok so they don't get tough and don't add them until later.

In the wok, the vegetables are gradually seared while stirring vigorously: I start with the carrot, then add the cauliflower and broccoli florets, then the onion wedges and finally the potato cubes.

Then I put the beef stock off, let it reduce briefly and then pour on the coconut milk. I add the beef fillet with the juice that has leaked out, season the sauce with salt, pepper and a pinch of sugar and let it boil down until it has a creamy consistency.

Only at the very end do I fold in the cocktail tomatoes, the basil strips and the roasted cashew nuts and then immediately serve the curry with colored rice as a side dish.