Beef Curry With Peanuts

22 ingredients
4 steps

Ingredients

  • 5 shallots
  • 2 garlic cloves
  • 1 inch of cleaned lemongrass
  • 4 red chiles
  • 1 tbsp coriander
  • 1 tsp cumin
  • 2 cardamom seeds
  • 2 tsp oil (not olive oil)
  • 2 tbsp water
  • 1/2 tsp galingal (or abit less ginger)
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 2 cloves
  • 1 tbsp shrimp paste
  • 2 tbsp vegetable oil (not olive oil)
  • 1 and 1/2 pounds of nice steak (not fatty) cut into 1 inch cubes.
  • 3 tbsp tamarind water or 2 tamarind slices
  • 1 tbsp turbinado sugar (or 3/4 tbsp brown sugar)
  • 2 Kaffir Lime leaves (or 1 bay leaf, not the same but will do)
  • 3 cups of Coconut milk (canned).
  • 1 can diced or pieces pineapple drained (fresh is better).
  • 1/4 pound chopped roasted peanuts.

Directions

  1. 1
    Make the paste. put the shallots, garlic, lemongrass, cilantro, chiles, coriander, cumin and cardamon on a baking tray and roast in the oven at 350 for about 10 minutes. It's done just before you begin to smell it. Add these ingredients to a blender add 2 tbsp oil and water. Blend till smooth. Add the galingal, nutmeg, cinnamon, cloves and shrimp paste. Blend again.
  2. 2
    Heat the oil in a large saucepan and fry the paste, stirring continuously for about 3 minutes. Don't let it burn. Add the beef and stir till coated with paste. add the tamarind water and cover to simmer for 3 minutes. Uncover and add the sugar, kaffir lime leaves and coconut milk.
  3. 3
    Simmer uncovered for about 1 and 1/2 hours until the sauce is very thick (low heat).
  4. 4
    Add the pineapple and peanuts. Stir for 1 minute and serve over hot cooked rice.

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