Khmer Beef Curry

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August 13, 2019

  • Prep: 1 hr
  • Cook: 5 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

7 Reviews

Cindy Beckwith

June 27, 2022

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!!

Kay

August 26, 2021

Really nice, not spicy but with flavour which is what I like. I added some green beans towards the end.

Juliana L Perez

June 24, 2021

How much fish sauce???

Mamta

January 9, 2021

Where are the pics 2-7?

Manda Van Niekerk

June 20, 2020

I wish I could give it more stars. This is outstanding, worth the effort. You can seriously impress with this dish. 👏🏻👏🏻

Darren Comley

August 25, 2019

I enjoyed making and eating this, with distinct flavours!!

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