Thai curry with beef, green asparagus and peppers

Ingredients for 2 servings:

• 300 g beef (beef rump), well-hung
• 300 g asparagus, green, fresh
• 1 large red bell pepper(s)
• 4 tbsp sesame oil
• 400 ml coconut cream
• 1 tbsp, heaped curry paste, red
• 1 garlic clove(s), finely chopped
• 1 piece(s) ginger, about the size of a walnut
• 4 kaffir lime leaves
• 2 stalks of lemongrass, cut into pieces, well pounded
• 1 tbsp soy sauce
• Coriander seeds, freshly ground

Instructions

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

Cut the beef into small pieces or strips. Wash and trim the asparagus and bell peppers, then cut them into bite-sized pieces. Finely chop the garlic and finely grate the ginger. Mix the coconut cream with the curry paste, soy sauce, garlic, and ginger and bring to a boil. Reduce the heat to low. Add the kaffir leaves, the chopped lemongrass stalks, and some ground coriander seeds and let them simmer in the hot coconut cream. Fry the asparagus pieces in 4 tablespoons of oil, adding the stalks first and the asparagus heads later. After about 3 minutes, add the bell pepper pieces and asparagus heads and fry for another 2-3 minutes. Remove the lemongrass pieces and kaffir leaves from the sauce and add the vegetables to the sauce. Briefly fry the beef pieces in the remaining oil and add them to the sauce. Let everything simmer in the sauce for a few minutes, then serve with rice.