Thai-style beef curry

Australian Women’s Weekly NZ - - WINTER WARMERS -


1 ta­ble­spoon peanut oil 3 large onions (600g), sliced thickly 2 cloves gar­lic, crushed 4cm piece fresh ginger (20g), grated 2 fresh long red chill­ies, chopped finely 1 ta­ble­spoon finely chopped co­rian­der root and stem mix­ture 1kg gravy beef, chopped coarsely 2 cups (500ml) beef stock 10cm stick fresh lemon­grass (20g), halved length­ways, bruised 1 ta­ble­spoon tamarind con­cen­trate 1 ta­ble­spoon grated palm sugar 3¼ cups (810ml) co­conut milk 1 ta­ble­spoon fish sauce 800g baby new pota­toes, halved 1 large red cap­sicum (350g), chopped coarsely 2 tea­spoons lime juice 3 spring onions, sliced thinly 1 cup (80g) bean sprouts 1 fresh long red chilli, sliced thinly ⅓ cup loosely packed fresh co­rian­der leaves

1 Heat oil in a large saucepan; cook onion, gar­lic, ginger, chopped chilli and co­rian­der root and stem mix­ture, stir­ring, un­til onion soft­ens.

2 Add beef, 1½ cups stock, lemon­grass, tamarind, sugar, half the co­conut milk and half the sauce; bring to the boil. Re­duce heat; sim­mer, un­cov­ered, about 1½ hours or un­til beef is ten­der.

3 Add potato, cap­sicum, and the re­main­ing stock and co­conut milk; bring to the boil. Re­duce heat, sim­mer, un­cov­ered, about 30 min­utes or un­til potato is ten­der.

4 Stir in juice, spring onion and re­main­ing sauce. Sea­son to taste.

5 Serve the curry sprin­kled with the re­main­ing in­gre­di­ents.

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