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Erdnuss-Kokos-Curry mit Rindersteakstreifen

Coconut peanut curry with beef

12
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
This veg-forward curry is creamy and nutty with the right amount of crunch from the peanuts and bamboo shoots. You can swap out the beef for chicken, just make sure to use chicken stock instead too.

Ingredients

Rice, white, dry

160 g

Canola oil

3 tsp

Beef rump steak, raw

400 g

Brown onion

1 medium, finely sliced

Broccoli

500 g, cut into florets

Sugar snap peas

1 cup(s), (150g) cut in half diagonally

Fresh red chilli

1 whole, deseeded, finely sliced

Canned bamboo shoots, rinsed and drained

½ cup(s), (100g)

Curry powder

2 tsp

Beef stock

400 ml

Light canned coconut milk

100 ml

Natural peanut butter (100% nuts)

1½ tbs

Fresh coriander

3 sprig(s)

Salted roasted peanuts

1 tbs, roughly chopped

Instructions

  1. Cook rice in a large pot of salted water, according to packet instructions.
  2. Heat 2 teaspoons oil in a large, deep, nonstick frying pan over high heat. Cook steak for about 4 minutes on each side, or until cooked to your liking. Remove steak from pan and rest for 10 minutes on a cutting board lined with paper towels. Once rested, cut into strips. In the same pan, heat remaining oil and cook onions, broccoli, sugar snap peas, chilli, bamboo shoots and curry powder for about 2 minutes, until fragrant. Add stock and coconut milk to pan. Bring to the boil, then reduce heat and simmer for about 10 minutes. Stir in peanut butter and season to taste with salt and pepper.
  3. Divide curry among 4 bowls. Top evenly with steak. Sprinkle with coriander and peanuts. Serve with rice.

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