Rich Coconut Beef Curry
Rich Coconut Beef Curry
Enjoy this quick and easy Malaysian-inspired recipe from Martin Yan's Asian Favorites.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 20 minutes
  • Cooking Time 2 hours 10 minutes
  • Yield 4 servings
  • Spice Paste:
  • 8 cloves Garlic
  • 6 small Shallots
  • 5 slices Ginger, about 3cm diameter each
  • 5 Bird’s eye chilli
  • 2 teaspoons fresh Galangal, chopped
  • 60 millilitres Water
  • 2 tablespoons Cooking oil
  • Curry:
  • ⅓ cup unsweetened desiccated Coconut
  • ½ Star fruit, chopped
  • ½ teaspoon Turmeric powder
  • ½ cup Chilli sauce
  • 2 pieces of Palm sugar
  • 1 teaspoon concentrated Tamarind
  • 450 grams boneless Beef sirloin or top round, cut into 3cm cubes
  • 1 can (398 ml) unsweetened Coconut milk
  • 2 stalks Lemongrass, bottom 15 cm only, halved and lightly crushed
  • 1 tablespoon Sugar
  • 3 kaffir or fresh Lime leaves, thinly shredded
  • 3 tablespoons Cooking oil
  • Optional:
  • Glutinous rice, for serving
  1. In a small frying pan, toast the desiccated coconut over low heat, stirring frequently until golden brown for about 10 minutes. Remove from the pan and set aside. In the same frying pan, stir-fry the star fruit with turmeric, remove from the pan and set aside
  2. With a hand blender, combine the spice paste ingredients and blend until smooth
  3. Heat a pot over medium-low heat until hot. Add 3 tablespoons cooking oil, swirling to coat the sides. Add the spice paste and cook and stir in the chilli sauce, until the oil separates out from the paste. Add the palm sugar, concentrated tamarind, toasted desiccated coconut, beef and coconut milk and simmer for 30 minutes
  4. Add lemongrass and sugar; mix well. Bring to a boil; reduce the heat to low, cover and simmer for another 1 hour until the sauce is quite dry
  5. Transfer the coconut beef curry to a serving plate. Top with kaffir or lime leaves for garnish
  1. Chef’s tip:
  2. Serve with glutinous rice!

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