Malaysian beef curry

Serves 8

  • 20 small red shallots, thinly sliced

  • 6 cloves of garlic, peeled

  • 8 long fresh red chillies, deseeded

  • 1 tbsp ground turmeric

  • 15 g fresh turmeric, peeled and roughly chopped

  • 40 g fresh ginger, peeled and roughly chopped

  • 15 g galangal, peeled and roughly chopped

  • 30 g tamarind paste

  • 4 tbsp vegetable oil

  • 2 lemongrass stalks, tough outer leaves removed, roughly chopped

  • 4 kaffir lime leaves, roughly torn

  • 1 kg beef topside, trimmed and cut into 4cm pieces

  • 500 ml coconut milk

  • rice, boiled, to serve

  • shallots, fried crispy, to serve

  • 1 small red chilli , deseeded and thinly sliced, to serve

Recipe by Andy Harris



1. In a food processor, blitz the shallots, garlic, long red chillies, both turmerics, ginger, galangal and tamarind until it forms a rough paste.



2. Heat the vegetable oil in a large pan over a medium heat. Stir in the paste and the lemongrass and kaffir lime leaves, season with salt and pepper, and cook for 5 minutes.



3. Add the beef pieces and cook for 10 minutes, or until they begin to brown, stirring to make sure the meat is coated in the paste.



4. Stir in the coconut milk, pop on the lid, and simmer over a low heat for 1–1½ hours, or until the meat is tender and the sauce has thickened.



5. Serve with boiled rice and fried crispy shallots, the red chilli slices scattered over the top.

Nutritional Information

Malaysian beef curry

A rich, fragrant rendang curry

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0 foodies cooked this
This boldly spiced stew is seriously tasty but easy to make, so it’s an amazing midweek meal
Serves 8
1h 50m
Super easy
Method

Recipe by Andy Harris

1. In a food processor, blitz the shallots, garlic, long red chillies, both turmerics, ginger, galangal and tamarind until it forms a rough paste.

2. Heat the vegetable oil in a large pan over a medium heat. Stir in the paste and the lemongrass and kaffir lime leaves, season with salt and pepper, and cook for 5 minutes.

3. Add the beef pieces and cook for 10 minutes, or until they begin to brown, stirring to make sure the meat is coated in the paste.

4. Stir in the coconut milk, pop on the lid, and simmer over a low heat for 1–1½ hours, or until the meat is tender and the sauce has thickened.

5. Serve with boiled rice and fried crispy shallots, the red chilli slices scattered over the top.

Nutritional Information Amount per serving:
  • Calories 440 22%
  • Carbs 9.2g 4%
  • Sugar 4.8g 5%
  • Fat 32.4g 46%
  • Saturates 15.8g 79%
  • Protein 28.4g 63%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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