Thai Beef

Place coconut cream with beef stock in a wide saucepan and bring to a boil, stirring. Continue to cook in an open saucepan at a low temperature. In the meantime, remove peel from garlic and chop finely. Rinse pepper, cut in half, remove seeds and finely chop pod. Remove the peel from the ginger and chop finely. Mix all these ingredients with coriander, turmeric, saffron and lemon zest.

Add this herb mixture to the coconut cream form. Cover and simmer at low temperature for about ten minutes.

In the meantime, cut meat into thin strips. Clean and rinse the spring onions and cut them into pieces.

Cook the meat in the sauce with the lid on over medium heat for about half an hour. Add onions and cook for another 5 minutes. Season with salt.

Long grain rice goes well with this.

Your dish will be milder if you remove the seeds from the pepper, but cook it unchopped. Remove before serving.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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