Malaysian beef curry recipe

24 ratings Rate
  • Serves 6
  • 30 mins to prepare and 2 hrs 20 mins to cook
  • 305 calories / serving
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Combine the ingredients for the spice mixture in a food processor. Pulse until you have a smooth paste, adding a little water if it looks too dry. Transfer to a small bowl.

Heat the groundnut oil in a large, heavy-based casserole dish over a moderate heat until hot. Fry the spice mixture for 3-5 minutes, stirring occasionally, until it looks glossy and the oil starts to separate away from the spice mixture. Add the star anise, cinnamon and cardamom pods and stir well.

Add the beef, soft light brown sugar and a little salt and cook for 4-5 minutes, stirring occasionally. Pour the coconut milk and hot water into the dish, stir well, and bring to a simmer. Cover the saucepan, reduce the heat to low and cook gently for 2 hours.

Remove from the heat after two hours and adjust the seasoning using salt, pepper and lime juice. Garnish the dish with the chopped coriander and sliced red chilli. Serve from the dish.

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  • Ingredients

  • For the spice mixture

  • 2 shallots, chopped
  • 2 cloves garlic, crushed
  • 2 dried chillies
  • 1 lemongrass stalk, trimmed and chopped
  • 1 inch piece ginger, peeled and chopped
  • ½tsp turmeric
  • 1tsp rock salt
  • For the curry

  • 30ml groundnut oil
  • 1kg beef brisket, cut into 2 inch cubes
  • 2 star anise
  • 2 cardamom pods, lightly crushed
  • 1 small cinnamon stick
  • 2tsp soft light brown sugar
  • 400ml coconut milk
  • 250ml hot water
  • juice of 1 lime
  • salt
  • black pepper
  • 1tbsp coriander leaves, roughly chopped
  • 1 red chilli, de-seeded and finely sliced
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  • Energy 1271kj 305kcal 15%
  • Fat 15g 21%
  • Saturates 5g 25%
  • Sugars 5g 6%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 5.8g Protein 35.8g Fibre 0.3g

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