Green Beef Stew
Green Beef Stew
Get this quick and easy green beef stew recipe by Chef Wan from Best Wan!.
  • Difficulty Level Easy
  • Technique Stewing
  • Preparation Time 60 minutes
  • Cooking Time 45 minutes
  • Yield 2 servings
As seen on Best Wan!
Ingredients
  • 125 millilitres / 4 fl oz / ½ cup Vegetable oil
  • 600 grams / 1 pound, 5 ounces Beef topside, diced
  • 500 millilitres / 16 fl oz / 2 cups Coconut cream (Santan pekat)
  • 2 bunches Pea eggplant (terung pipit) or any aubergine or eggplant (terung)
  • 3 sprigs Thai basil leaves (daun selasih)
  • Salt and pepper
  • Palm sugar (gula melaka) to taste
  • Lime juice to taste
  • Fish sauce to taste (optional)
  • Paste:
  • 100 grams / 3½ ounces Green chillies
  • 1 large Onion, peeled
  • 10 Shallots (red onion), peeled
  • 4 Coriander roots
  • 4 Coriander leaves (cilantro, Chinese parsley or ketumbar)
  • 2 cm / 1 inch Ginger, peeled
  • 2 Lemongrass (serai), finely sliced
  • 2 Kaffir lime leaves (makrut, daun limau purut)
  • 1 teaspoon roasted Shrimp paste (belacan)
  • 2 tablespoons / 1 fl oz Coriander powder (serbuk ketumbar)
  • 2 tablespoons / 1 fl oz Fennel powder
  • 1 tablespoon / ½ fl oz White peppercorns or black peppercorns
  • 1 cup Water
Method
  1. Heat oil and fry paste until fragrant
  2. Add in beef and stir-fry, and then cover the wok with a lid for 5 minutes at medium heat
  3. Add coconut cream, pea eggplant, and Thai basil leaves and simmer for 25 minutes
  4. Add in Kaffir lime leaves, palm sugar, lime juice and salt and pepper to taste. Continue to simmer for 3 minutes, and then serve

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