Yellow Thai beef curry – Gäng Garrieh Nüa

Ingredients for 2 servings:

• 8 small onions, red
• 2 medium-sized garlic cloves
• 400 g lean beef goulash
• 2 tbsp peanut oil, refined
• 200 ml coconut milk, creamy
• 3 tbsp curry paste, yellow, Thai, see my recipe
• 2 tbsp light fish sauce (kecap ikan)
• 1 tbsp sugar
• 300 g coconut water
• 2 medium-sized potatoes, waxy
• 70 g jasmine rice (fragrant rice)
• 120 g water
• 40 g carrot(s), cut into threads
• 2 tbsp butter, unsalted
• 1 serving of sweet and sour cucumber salad, see my recipe
• 2 tbsp fried onions
• 2 tbsp soybean sprouts
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

a spicy curry served with rice and sweet and sour salad

Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Fry the beef stew in batches in the peanut oil until browned all over. Add the onions and garlic and fry for 3 minutes. Mix the yellow Thai curry paste with the fish sauce, sugar, and coconut milk and add to the beef. Add the coconut water and stir in. Cover and simmer for 90 minutes. Meanwhile, prepare the rice and salad. Add the rice to the boiling water and stir well. After simmering for about 8 minutes, add the butter and simmer for about 6 minutes, until the rice has absorbed all the water. Add the carrot threads and mix in. Remove from the heat and let it simmer, covered, for about 30 minutes. Add the potatoes to the curry and simmer uncovered for a further 25 minutes. In the meantime, prepare the salad according to the recipe. Transfer the yellow curry to a serving dish, garnish, and serve with the side dishes in separate bowls.