Beef stew with green curry sauce

Rundvlees met groene currysaus

500 grams / 1lb 2oz chuck, blade or round steak
4 shallots, coarsely chopped
2 large tomatoes, skinned and in strips
1 red bell pepper, skinned and in strips
2 tbsp extra virgin olive oil
1½ tbsp green (basilicum or Thai) curry paste
4 deciliter / 1½ cup thin coconut milk
2 tbsp lemon juice
1 tbsp shredded fresh basil leaves
salt and pepper
1 hard-boiled egg

Pat the steak dry and cut it into 1x5 centimetre (½”x2” strips). Put the oil in a heated wok or large skillet and coat the entire inside surface. Put in the meat and stirfry for 4 minutes. Take the meat out with a large slotted spoon or spatula, and put the strips in an oven to keep warm.

Put the chopped shallots, tomato and red pepper pieces into the remaining oil and fry for 2 minutes. Mix in well the curry paste and half of the coconut milk. Add salt and pepper to taste. Mix in the meat, put a lid on the wok or skillet and slowly simmer the stew for 2½ hours. Stir the stew every so often and add some coconut milk to keep the stew tender.

When the meat is done, stir in the remaining coconut milk, the lemon juice and the fresh basil, add salt and pepper to taste and bring to a quick boil. Serve with Basmati rice.