“Meats which pair well with curries are normally chicken and lamb, curry beef with mixed vegetables is less common but delicious as well”
Difficulty: ★★
Cooking time: 30 min
Servings: 4
Calories per serving: 380 kcal
Ingredients:
- Beef tenderloin (thinly sliced) – 450 g (1.76 oz.)
- Carrots – 100 g (3.53 oz.)
- Holland beans – 100 g (3.53 oz.)
- Red bell pepper – 1/2 PC.
- Garlic (minced) – 2 cloves
- Coconut milk – 400 ml (13.53 fl.oz.)
- Bouillon cube – 1 PC. (vegetable flavor)
- Onion – 1/2 PC.
- Yellow curry powder – 1 tsp.
- Ginger powder – 1/2 tsp.
- Black pepper powder – 1/4 tsp.
- Kaffir Lime leaves – 3 PCs.
- Olive oil – 2 tbsp.
Directions:
- Heat the olive oil in a large pan and sauté the onion and garlic.
- Add the beef, ginger powder and black pepper powder and allow simmer for 5 minutes until sauce has reduced almost completely.
- Add the coconut milk and bouillon cube and keep simmering for 3 minutes.
- Add the carrots and cook for 5 minutes.
- Add the Holland beans, yellow curry powder, lime Kaffir leaves and simmer again for 5 minutes.
- One minute before turn off the heat, add the red bell pepper.
