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Ingredients

700 g of beef chuck
30 g of ginger
1 onion
1 lime
1,5 tbsp of green curry paste Be mindful of how spicy it is in relation to your taste preferences
1 bouquet of fresh cilantro
40 cl of water
40 cl of coconut milk
olive oil
salt, pepper

Kitchen utensils
chef's knife
cast-iron casserole

Instructions

Peel, rinse, and chop the onion and ginger.

Pour a little oil into a Dutch oven and sauté the onion and ginger over low heat, covered, for 10 minutes.

Cut the meat into strips about 1 cm thick and 5 cm long.

Place the meat in simmering water and blanch it for 5 minutes.
Skim off any impurities floating on the surface with a slotted spoon, then remove the pieces of meat and rinse them under cold water.

Rinse the cilantro and trim the lower, leafless parts off the stems. Finely
chop half of the bunch.
Keep the other half whole to preserve its flavor.

Add the curry paste to the pot.

Be careful with this step, as there are many different types of store-bought curry paste available, varying in spiciness. Adjust the amount specified in this recipe according to the instructions on your curry paste, and be sure not to use too much. Your dish could end up inedible!

In the pot, add the meat, the cilantro you chopped earlier, half the coconut milk, and the water.
Season with salt and pepper, cover, and simmer gently for 2 hours.

Once that time has elapsed, check if the beef is done by trying to pull a piece apart with two forks. If it’s still tough, continue cooking for 45 minutes.
This curry is to die for when the meat is truly melt-in-your-mouth tender 😋

Finely chop the remaining cilantro.
Once the dish is cooked, add the lemon juice, cilantro, and coconut milk.
Let it simmer for another 15 minutes with the lid on.

Curry de boeuf