Submitted by Jem Natividad
Khmer Beef Curry
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
Instructions
- - Use a mortar and pestle (or a food processor) to pound the coriander and ginger together
- - Marinate beef in coriander and ginger mix for at least an hour, seasoned with salt, pepper, and some sugar (Pic 2)
- - Use mortar and pestle to pound shallots, star anise, coriander seeds, and chilli together (Pic 3 + 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
- - 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)
- - Add marinated steak, stir through thoroughly and brown the meat well (Pic 6)
- - Add the remainder of the coconut cream, fish sauce and enough water to just about cover the meat (Pic 7)
- - Slow cook on low for however long you want, anywhere between 4-6 hours would be a happy spot
- - Reduce the sauce just prior to serving
- - Stir through peanuts, then serve with rice
Notes
- * 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
- - I use a mixture of Kampot pepper, mountain berry, and Sichuan for this, but you can just use black pepper
- - for best results, do the recipe in steps, and make sure to sear / brown your meat
- - you can absolutely just put everything in together, but flavour and colour depth won't be the same
- - you can leave out the coriander if you're not a fan
- - works beautifully with lamb (especially lamb shanks)
- - for the keen eyed out there ... this is very, very similar to the more familiar Thai Massaman Curry
Tried this recipe?Scroll Down To Share What You Think
I enjoyed making and eating this, with distinct flavours!!
I wish I could give it more stars. This is outstanding, worth the effort. You can seriously impress with this dish. ????
Where are the pics 2-7?
HERE
How much fish sauce???
Really nice, not spicy but with flavour which is what I like. I added some green beans towards the end.
Mouth watering!! The house smelt spectacular as I made this 🙂 🙂
I left out the coriander and fried shallots and forgot the peanuts! Used about 2kg of shin bone meat, 2 cans of coconut cream and doubled the spices since I had double the meat. I crushed my lemongrass stalk (misread the recipe) and used 4 soup spoons of minced garlic in place of cloves. Same with the ginger, minced instead of chopped. I couldn’t see where the whole pepper went in so ended up leaving it out. Now the chilli, I used dried crushed chilli, about a heaped teaspoon. Nearly forgot the fish sauce, so that went in about an hour in and it was about three or four shakes of the bottle (has a small hole in the top). Cooked for six hours on low in the 5.5lt Contempo slow cooker from Kmart. Served with plain rice and sour cream – delish!!