Savoy cabbage curry

Ingredients for 3 servings:

• 400 g beef leg slice(s)
• 1 tbsp Thai curry paste, green
• 1 onion(s)
• 350 g savoy cabbage
• 2 handfuls of peas
• 400 ml coconut milk
• 300 ml water
• 1 handful of coriander, Vietnamese
• 5 kaffir lime leaves
• 1 tbsp lemongrass, chopped
• Soy sauce
• fish sauce
• Coconut oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 3 hours 45 minutes

Cut the leg of shank into bite-sized pieces. Sear in coconut oil in a wok or large pot. Stir in 1 tablespoon of curry paste and deglaze with coconut milk and water. Simmer for about 3 hours, until the meat is tender. Cut the savoy cabbage into strips and the onions into large pieces. Add both to the curry. Add the peas, coriander, and lemongrass. Chop the kaffir lime leaves, add them, and simmer for about half an hour. Season with soy and fish sauce. If you like, serve the curry with rice. A handful of peanuts or cashews would also go well with the curry.