YELLOW BEEF CURRY

• porsi: 4

Bahan-bahan

300g baby potatoes, halved

Salt and black pepper

2 tbsp vegetable oil

400g beef fillet, trimmed, very thinly sliced

1 small onion, sliced

1 tbsp kaffir lime leaves

1 lemongrass stalk, bashed to release

1 ts flavour

3 tbsp yellow curry paste

150g cherry tomatoes

300ml beef stock

1 x 400ml tin of coconut milk

50g roasted peanuts, chopped

Juice of 1 lime

50ml fish sauce

1 tsp sugar

Large handful of fresh coriander, chopped

To serve:

Steamed jasmine rice

Petunjuk

1 Place the baby potatoes in a small pot and cover with cold water. Add a pinch of salt, bring to the boil and cook for 10 minutes. Drain well in a colander.

2 Heat one tablespoon of the vegetable oil in a wok or large pan over a high heat. Working in batches to avoid crowding the pan, stir-fry the beef strips for 30 seconds or until just browned, then transfer to a plate and set aside.

3 Add the remaining oil to the wok and cook the onion for 1-2 minutes until softened. Add the lime leaves and lemongrass. Add the curry paste and cook for 30 seconds until fragrant.

4 Add the potatoes, cherry tomatoes, beef stock and coconut milk and simmer for 10 minutes.

5 Return the beef to the pan, along with any juices it has released. Simmer for 2-3 minutes to warm through. Add the peanuts, lime juice, fish sauce and sugar, and stir to combine. Remove the lemongrass stalk and discard. Taste and adjust seasoning if necessary. Stir through half of the coriander.

6 Divide amongst serving bowls and top with the remaining coriander. Serve with steamed rice.