INGREDIENTS
(SERVES 4)
2 small potatoes, peeled
and quartered
1 cup coconut cream
1 tbsp ground coriander
2 tsp ground cumin
½ tsp ground fennel
2 cups coconut milk
500g chuck tender beef,
trimmed and cut into
large cubes
1 tbsp sugar
2-3 tbsp fish sauce
FOR THE CURRY PASTE
8 dried chillies, soaked in
hot water
4 shallots
3 cloves garlic
1 lemongrass stem, white part
only, sliced
4cm piece of galangal |
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DIRECTIONS
| 1 |
Blitz all the curry paste ingredients in a food
processor to form a paste. |
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| 2 |
Cook the potatoes in salted boiling water
for about 10 min until they are firm to the
touch. Drain and set aside. |
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| 3 |
In a saucepan, bring the coconut cream
to a boil. Simmer for 10-12 min or until it
“cracks” (when it separates and forms a
layer of oil on the surface). |
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| 4 |
Add the curry paste and cook for 5 min,
or until fragrant. Stir in the coriander, cumin
and fennel, and mix well. |
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| 5 |
Add the coconut milk, beef, sugar and fish
sauce and simmer for an hour, or until the
beef is tender. Add the potatoes and cook
for another 10 min. |
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| 6 |
Serve hot with steamed rice. |
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