Khmer Beef Curry

  , ,

August 13, 2019

Khmer Beef Curry 0 0 5 0
  • Prep: 1 hr
  • Cook: 5 hrs 30 mins
  • 1 hr

    5 hrs 30 mins

    6 hrs 30 mins

  • Yields: Serves 4-6

Ingredients

1 kg chuck steak, cut in chunks

1 can coconut cream

2 small onions, quartered

1 inch of ginger, chopped

1 bunch of coriander (including stalks), chopped

1 lemongrass stalk, chopped

Some red chilli*

1/2 cup fried shallots

3-4 cloves of garlic

3-4 whole star anise

1 tsp whole pepper

1 tsp coriander seeds

1 tbsp curry powder

1 tbsp garam masala

fish sauce

sugar

salt & pepper

1/4 chopped and roasted peanuts

Directions

1- Use a mortar and pestle (or a food processor) to pound the coriander and ginger together

2- Marinate beef in coriander and ginger mix for at least an hour, seasoned with salt, pepper, and some sugar (Pic 2)

3- Use mortar and pestle to pound shallots, star anise, coriander seeds, and chilli together (Pic 3 + 4)

4- In your slow cooker (using the 'brown' function, or on high), mix onions, lemongrass, garlic, and a little bit of oil, saute for a few minutes

5- Add 1/3 coconut cream can, and continue to fry - when the cream stars to reduce, add the shallots / star anise / coriander / chilli mix, stir, and then add curry powder and garam masala (Pic 5)

6- Add marinated steak, stir through thoroughly and brown the meat well (Pic 6)

7- Add the remainder of the coconut cream, fish sauce and enough water to just about cover the meat (Pic 7)

8- Slow cook on low for however long you want, anywhere between 4-6 hours would be a happy spot

9- Reduce the sauce just prior to serving

10- Stir through peanuts, then serve with rice

Notes

1* On amount of chilli - that's entirely up to you. You can omit chilli entirely from this dish, and will still have plenty of flavour

2- I use a mixture of Kampot pepper, mountain berry, and Sichuan for this, but you can just use black pepper

3- for best results, do the recipe in steps, and make sure to sear / brown your meat

4- you can absolutely just put everything in together, but flavour and colour depth won't be the same

5- you can leave out the coriander if you're not a fan

6- works beautifully with lamb (especially lamb shanks)

7- for the keen eyed out there ... this is very, very similar to the more familiar Thai Massaman Curry

Submitted by Jem Natividad

00:00

0 Reviews

All fields are required to submit a review.

Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.

%d bloggers like this: