Pages

Monday, March 15, 2010

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.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.