Matty the super-taster who finds curries challenging to eat actually enjoys this, so much so that seconds are always in order! It has enough flavour of me, but it doesn't whack him in the taste buds, a win-win all round! It can be cooked on the stove or in the slow cooker, a delicious tummy filler those cool evenings.
Ingredients
750g Beef (can also use Lamb or Chicken), cubed
1 onion, sliced
1 litre coconut milk
3 Kaffir lime leaves, finely sliced
5 cloves
4 Potatoes, cubed
SPICE
¾ tea chilli flakes (optional)
1 tea ground coriander
1 tea ground cumin
Black pepper
1 tea turmeric
¼ tea ground cardamom
¼ tea mace
½ tea nutmeg
SAUCE
1 cube of ginger, grated
6 cloves garlic, crushed
2 tea crushed lemon grass (jar is fine)
¾ tea shrimp paste
1.5 tab fish sauce
Juice of a lime
1 tab brown sugar OR palm sugar
2 shallots, finely diced
Rice, coriander, green veg, chopped cashew/peanuts to serve
Method
Brown the onions and then beef, while browning, prepare your spice and sauces mixes
SPICE: Mix all the spice ingredients, place in pan and gently heat the spice until it's fragrant (be careful not to burn)
SAUCE: Place all sauce ingredients in a blender or food processor and blend on high speed, pour into pan with spice mix and cook for a few minutes until fragrant and become a thicker paste
Add coconut milk to the spice and sauce paste and stir through, allow to come to a simmer
Add the browned beef, onions, Kaffir lime leaves and cloves to the coconut sauce, cover and reduce heat, allow to bubble away for 1.5-2 hours (you can use a slow cooker or dutch oven for this process)
When you have around 40 minutes of cooking time left, add the potatoes (you can add potatoes earlier, but they will fall apart)
Serve with rice, coriander, green veg, chopped
Notes
You can buy cartons of coconut milk in the UHT milk section
Kaffir Lime leaves can sometimes be found in a jar in the Asian section of the grocery store
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