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Malaysian beef curry
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Total Time:
1 hour 50 minutes
Easy and flavorful spiced stew, perfect for a cozy weekend dinner.
Ingredients:
  • 20 small red shallots
  • 6 cloves of garlic
  • 8 long fresh red chillies
  • 15 g fresh turmeric
  • 40 g fresh ginger
  • 15 g galangal
  • 1 tbsp ground turmeric
  • 30 g tamarind paste
  • 2 lemongrass stalks
  • 4 lime leaves
  • vegetable oil
  • 1 kg beef topside
  • 500 ml coconut milk
  • 1 small fresh red chilli
Instructions:
  • Thinly slice shallots and deseed chillies. Peel garlic and add to a food processor with shallots, garlic, and chillies. Peel and chop fresh turmeric, ginger, and galangal, and add to the bowl with ground turmeric and tamarind. Blend until a paste forms. Remove tough outer leaves of lemongrass and chop stalks. Tear kaffir lime leaves. Heat vegetable oil in a pan, add the paste, lemongrass, kaffir lime leaves, salt, and pepper. Cook for 5 minutes. Trim and cut beef, add to pan, and cook for 10 minutes until browned. Stir in coconut milk, simmer covered for 1 to 1½ hours until tender. Slice red chilli and sprinkle over the curry. Serve with rice and crispy fried shallots.

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