BEEF CURRY

BEEF CURRY

Ingredients:

8 pcs dried chili
Water, warmed
2 stalks lemongrass
6 pcs black peppercorn
1 tsp chopped kaffir lime peel
½ tsp cumin seeds
½ tsp coriander seeds
1/3 cup coconut oil
2 pcs shallot, chopped
2 gloves garlic, crushed
2 cups thick coconut milk
1 lb beef rump, sliced
6 pcs small eggplant, chop into bite sizes
¼ tsp dried basil
2 cups thin coconut milk
2 tbsps fish sauce
Fresh basil leaves
Fresh red chili, shredded

COOKING PROCEDURE

Soak chili in warm water until soft; drain and pat dry. Chop lemongrass and place in mortar. Pound lightly, then add peppercorn, lime peel, cumin and coriander seeds; pound until smooth.

Heat in wok until moderately hot and stir-fry pounded spice paste, shallot, garlic and ginger 4 to 5 minutes. Add thick coconut milk and continue to stir until liquid has reduced by half. Add beef, eggplant, dried basil and 1 cup thin coconut milk. Bring to a boil. Simmer until beef is cooked

Add fish sauce and stir remaining coconut milk. Bring to a rapid boil and allow reducing slightly. Transfer to serving bowl and garnish with fresh basil leaves and shreds of red chili. Serve the dish while it is still hot.