Thai curry with coconut milk

Ingredients for 4 servings:

• 2 medium-sized rump steak(s) of beef
• 2 cloves garlic
• 1 piece(s) ginger, fresh, thumb-sized
• 1 tsp, heaped curry paste, yellow or red
• 1 bunch of spring onions
• 2 cans of coconut milk (400 ml each)
• 80 g soy sprouts, fresh
• 3 carrots
• 1 zucchini
• 1 jar of bamboo shoots, 360 g each
• 1 stalk(s) lemongrass, fresh
• 5 tbsp fish sauce
• 5 tbsp soy sauce
• 3 tbsp oil
• 2 tbsp flour or cornstarch

Instructions

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

First, flatten the sirloin steaks and cut them into small pieces. Marinate them with a little soy sauce and a little fresh pepper. Then refrigerate for 1 hour (the longer the better). Marinating isn’t necessary if you’re in a hurry. In the meantime, finely chop the ginger and garlic, dice the zucchini, slice the white parts of the spring onions and the lemongrass into rings, cut the carrots into sticks, and drain the sprouts. Sprinkle some flour over the meat, mix, and then fry in a hot wok with oil or a deep frying pan. When the meat starts to brown, fry the ginger, garlic, spring onions, and the curry paste (very important, as this is when the flavor develops). Then deglaze with the coconut milk. Add the remaining vegetables and season with the soy sauce and fish sauce, and season to taste. Simmer for about 5-10 minutes, but the vegetables should remain crunchy. Basmati or jasmine rice or wok noodles go best with this.