This is one of the most satisfying dishes I made the last few months. It ended up being exactly what I envisioned it to be. It takes quite a bit of time, but it is so worth it.

Ingredients

Main dish:

• 300g beef
• 2 onions
• 2 tbsp curry
• 1 can coconut milk (400ml)
• salt to taste
• 2 lime leaves (depends on curry)

Sides:

• rice or udon noodles
• [optional: brocoli]

Instructions

Start by cutting the onions and the beef into stripes.

Note: If you cut the meat similar to the pieces in the picture you have to let it cook for about 2+ hours for it to get tender. If you want to reduce the cooking time, cut it finer!

Preheat some heat resistant oil (I used rapeseed oil) to very high temperatures (180-200 degrees). Add the meat and fry it on all sides. Remove the pan shortly from the heat and add the onions. Stir to ensure that they do not burn due to the hight heat of the pan.

Add the curry and the coconut milk and put it over low heat. Let this simmer until the liquid reduced to a thick creamy consistency. In regards to salt you can already ad some. However, know that the sauce with thicken in a lot, so I would recommend going light with it and rather add more before serving.

Note: depending which version of the curry you are using (with or without lime leaves),add the lime leaves and let them simmer with the rest. Remove them before serving

For me reducing the sauce to the wanted consistency took about 2 hours. Note that the meat will also require time to get tender so increasing the heat and going faster does not work if you are using beef. I let it simmer at low heat for an hour. As the sauce did not reduce enough I increased the temperature to high the last 15 minutes. Potentially going low-medium heat the whole duration would also work.

As first side dish I decided to cook brocoli in water. You could instead add it to the curry 15 minutes before the curry is finished. While brocoli

In addition I made udon noodles though you can go with rice or other sides as well.