For the marinade
2 stalks lemongrass – I store these in the freezer till needed
1 tbsp grated ginger
½ an onion
1 ½ tsp coriander
1 ½ tsp cumin
½ tsp dried chilli flakes
1 tbsp oil
2 tbsp water
For the curry
400 g beef schnitzel
1 tbsp oil
2 potatoes scrubbed and cubed
2 tsp beef stock powder
1 cup hot water
1 tbsp kechap manis – sweet soy sauce
165 ml coconut cream
1 cup green beans
1 tbsp cornflour and 1 tbsp water
To make the marinade paste combine all the marinade ingredients in a processor or blend with a stick blender. Scrape the bowl down frequently and process until the mixture forms a paste.
Slice the schnitzel thinly into strips and coat in the marinade. Set aside for at least 15 minutes or leave in the fridge for several hours.
Heat the oil in a frying pan and fry the paste coated meat in small batches until it is all sealed.
Return all the meat to the pan and add the diced potato, beef stock and water and simmer for 10 minutes or until the potato pieces are tender.
Stir in the coconut cream, Kechap Manis and green beans and heat through. Thicken with the corn flour and water if desired. Serve with rice.