Beef Stew with Sugar Snap Peas and Peanuts

For beef cutlets with sugar snap peas and peanuts, first wash the sugar snap peas, cut off the ends and pull off the strings. Peel the garlic and ginger and chop very finely. Rinse the meat, pat dry and cut into strips.

In a saucepan, sauté in hot oil with the garlic and ginger for about 2 minutes, turning. Then remove and set aside.

Lightly roast the peanuts in a hot pan without fat, remove, let cool and chop coarsely.

Let the sugar caramelize in the saucepan, add the peanuts, peanut cream and curry paste, stir and deglaze with the coconut milk and whipped cream. Simmer over medium heat for about 10 minutes. Add the sugar snap peas as well as the bamboo shoots and cook for another 5 minutes or so. Finally, add the garlic and ginger to the meat and let it simmer for a short time. Season to taste with soy sauce and fish sauce.

To serve, sprinkle fresh cilantro over beef cutlets with snow peas and peanuts.

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