BEEF IT UP

Give your beef curry a Ba­li­nese twist with an aro­matic blend of fresh herbs and spices, co­conut milk and ABC Sweet Soy Sauce Ke­cap Ma­nis.

Super Food Ideas - - HEALTHY KITCHEN -

BA­LI­NESE BEEF CURRY SERVES 4 PREP 20 MIN­UTES COOK 2 ½ HOURS

1 tbs oil

1.5kg gravy beef, cut into

3cm pieces

1 large onion, thinly sliced

2 long fresh red chill­ies, finely chopped

1 French shal­lot, finely chopped

2 gar­lic cloves, chopped

3cm-piece gin­ger, peeled, chopped

4cm-piece lemon­grass, sliced

4 kaf­fir lime leaves, sliced

¼ tsp turmeric

½ tsp salt

¼ tsp ground black pep­per

2 tbs oil 200ml co­conut milk

4 tbs ABC Sweet Soy Sauce Ke­cap Ma­nis 30g cashews, pro­cessed un­til ground Fried shal­lots, steamed white rice and lime wedges, to serve 1 Heat the oil in a large heavy-based fry­ing pan over medium heat. Cook the beef, in batches, un­til well browned. Trans­fer to a flame­proof casse­role dish. 2 Add the onion to the fry­ing pan and cook, stir­ring of­ten, un­til well browned. Add to the casse­role dish. 3 Use a food pro­ces­sor or blender to blend the chilli, shal­lot, gar­lic, gin­ger, lemon­grass, kaf­fir lime leaves, turmeric, salt, pep­per and oil to a smooth paste. 4 Re­turn the pan to medium heat. Stir-fry the curry paste for 2 min­utes. Stir in co­conut milk, ABC Sweet Soy Sauce Ke­cap Ma­nis, ¼ cup water and cashews. Bring to the boil. 5 Add curry sauce to casse­role dish and stir to com­bine. Cover and cook over low heat, stir­ring oc­ca­sion­ally, for ap­prox­i­mately 2 hours, un­til the meat is ten­der. 6 Gar­nish curry with fried shal­lots and serve with steamed rice and lime wedges.

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