Malaysian Beef Curry
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground ginger
- 1 cinnamon stick
- 2 teaspoons ground coriander
- chopped fresh cilantro
- 2 whole star anise
- 1/2 cup chopped shallots
- steamed rice
- 1 tablespoon golden brown sugar
- 6 garlic cloves, peeled
- 8 large dried new mexico chiles
- 4 lemongrass stalks
- 3 tablespoons fish sauce (such as nam pla or nuoc nam)
- 3 pounds boneless beef chuck roast, trimmed, cut into 1 1/2-inch cubes
- 1 13.5- to 14-ounce can unsweetened coconut milk
- 8 kaffir lime leaves
- 1 tablespoon tamarind paste or tamarind concentrate
- ingredient info: new mexico chiles can be found at some supermarkets and at latin markets. fish sauce and coconut milk are sold at supermarkets and asian markets. look for star anise, star-shaped seedpods, in the spice section of the supermarket. tamarind is available in asian and indian markets.
PreparationFor spice paste: Cover chiles with very hot water and soak until soft, about 45 minutes. Drain. Stem, seed, and chop chiles. Cut off bottom 4 inches from lemongrass stalks; chop and transfer to processor (reserve tops of stalks for stew). Add shallots, garlic, coriander, cumin, ginger, and 1 teaspoon ground black pepper; process until finely ground. Add 1/2 cup water, chiles, fish sauce, and sugar; process to paste. DO AHEAD: Can be made 1 week ahead. Transfer to bowl. Cover; chill. For stew: Smash reserved tops of lemongrass from spice paste with mallet or rolling pin. Bend in half; bundle with kitchen twine. Mix beef and spice paste in slow cooker. Stir in lemongrass bundles, coconut milk, lime leaves, star anise, cinnamon, and tamarind. Press meat down to completely submerge. Cook stew on low heat until meat is very tender, 4 1/2 to 5 hours. Tilt pot and spoon off excess fat from surface of stew. Remove lemongrass bundles, lime leaves, star anise, and cinnamon stick. Transfer stew to bowl. Sprinkle cilantro over and serve with steamed rice. Per serving: 500 calories, 29 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
PreparationFor spice paste: Cover chiles with very hot water and soak until soft, about 45 minutes. Drain. Stem, seed, and chop chiles. Cut off bottom 4 inches from lemongrass stalks; chop and transfer to processor (reserve tops of stalks for stew). Add shallots, garlic, coriander, cumin, ginger, and 1 teaspoon ground black pepper; process until finely ground. Add 1/2 cup water, chiles, fish sauce, and sugar; process to paste. DO AHEAD: Can be made 1 week ahead. Transfer to bowl. Cover; chill. For stew: Smash reserved tops of lemongrass from spice paste with mallet or rolling pin. Bend in half; bundle with kitchen twine. Mix beef and spice paste in slow cooker. Stir in lemongrass bundles, coconut milk, lime leaves, star anise, cinnamon, and tamarind. Press meat down to completely submerge. Cook stew on low heat until meat is very tender, 4 1/2 to 5 hours. Tilt pot and spoon off excess fat from surface of stew. Remove lemongrass bundles, lime leaves, star anise, and cinnamon stick. Transfer stew to bowl. Sprinkle cilantro over and serve with steamed rice. Per serving: 500 calories, 29 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
