Bites

Malaysian Beef Curry

Red Tractor diced beef chuck steak, slowly cooked with a blend of authentic spices and chillies until tender.

Ingredients

  • 1kg Red Tractor Diced Beef Chuck Steak 703250
  • 75g Root Ginger 600910
  • 50g Peeled garlic 601070
  • 3 Shallots 601120
  • 2 Red chilli 600340
  • 3 Lime leaves 607012
  • 1 Cinnamon quil
  • 4 Cloves 187091
  • 3 Star anise 188331
  • 2 Tins coconut milk 207031
  • Fish sauce 060101

Serves: 4

Method

  1. Firstly, peel the shallots, garlic and ginger and place into a blender.
  2. Slice the chillies and add to the garlic and ginger mix.
  3. Blitz to a smooth paste, if the mix is not coming together, add a splash of water.
  4. In a heavy bottomed pan add some oil and gently fry off the cinnamon, cloves and star anise, this releases the aromatics.
  5. Add the garlic and ginger paste and fry off over a medium heat, stirring regularly.
  6. Cook the paste until all the liquid has evaporated and the paste starts to fry on the bottom.
  7. Add the beef to the mix and the kaffir lime leaves, then add the coconut milk.
  8. Bring the mix up to the simmer and cook slowly for 2 hours or until the meat is tender.
  9. The curry should reduce significantly until you almost have paste like consistency, be careful not to catch the bottom of the pan.
  10. Finish the curry with lime juice and fish sauce to taste.

To add these ingredients to your order, please call 01452 857555 or add to your online order.

Rob Owen

Rob's Recommendations

"Try serving with pickled red onions, coconut rice or spiced prawn crackers. Garnish with fresh coriander (600500) and spring onions (601110) for presentation and added flavour."

Rob Owen - Executive Development Chef

Did you know?

Ooh - feb 2016 - page 12 - Malaysian cuisine and flavours are an emerging trend, expected to grow in the coming years….?

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