Beef Stew with Coconut and Red Curry

For the sauce, peel the apple and the shallots and cut them into small pieces. Heat a tablespoon of oil in a saucepan and sauté the cubes in it. Cut the banana and add it with the paradeis pulp and continue to sauté. Add the curry paste and dust with flour.

Deglaze with the beef broth as well as the coconut milk. Make a good 20 min. Then blend with a hand blender and add seasoning.

Briefly toast the coconut flakes in the stove under the broiler on a shallow frying pan until golden brown.

Cut the beef into small strips, season with salt and pepper and sear in a frying pan with the remaining oil. Remove the meat from the frying pan, place it in a sieve and collect the dripping juices.

Rinse the spring onions, cut them off and add them to the collected meat stock form and do it for another 2 min. Then form the stock into the curry sauce and do repeatedly for a few min. Clean tomatoes and mushrooms and simmer in the curry sauce for the last three min. Rinse cilantro and Thai basil, shake dry and chop finely. Add the meat to the sauce form and heat. Add cilantro and basil and serve. Serve with Thai fragrant rice.

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