Thai pots with beef

Ingredients for 2 servings:

• 400 ml coconut milk (can)
• 350 g rump steak(s), without fat, in fine strips
• 1 stalk of lemongrass
• some ginger, fresh
• 1 handful of soy sprouts, fresh
• 1 clove(s) garlic
• 2 spring onions
• 1 large chili pepper(s), red
• 1 tbsp spice paste (Tom Yum paste)
• 300 g potatoes, peeled, roughly diced
• 1 tsp tamarind paste
• Lime(s), zest and juice
• 2 tbsp fish sauce
• 1 tbsp palm sugar (or cane sugar, but then a little less)
• Coriander, fresh
• Basil (Thai basil)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

variable

Bring coconut milk to a boil with tamarind paste, grated lime zest, palm sugar, and tom yum paste (available in the Asian section of almost every supermarket). Add beef strips, chopped garlic, chili, grated ginger, 2 cm long spring onions, and lemongrass (cleaned and cut into two pieces) to the milk and simmer for 30 minutes. Season with fish sauce and lime juice. Add potato cubes and simmer for another 15 minutes. Add boiling water if it becomes too thick. Finally, remove the lemongrass, season with fish sauce again, sprinkle in the bean sprouts, and let stand for another 5 minutes. Serve in bowls with the chopped herbs. (You can also slice some shiitake mushrooms and add them right at the beginning. Instead of the tamarind paste and/or lemongrass, you can also use a little more lime juice and zest, or a tablespoon of rice vinegar. If you prefer noodles, add soaked glass noodles instead of potatoes—but only at the end, along with the sprouts.)