Malaysian beef curry
Growing up I was never really a big fan of curries, I think mainly because the only ones I had tried tended to me heavy on the curry powder and not much else. Over the years I’ve discovered that I love curries, but only the ones that have complex layers of flavours and don’t rely on a single big punch of flavour. I like Indian curries but my preference definitely lies with more Asian, Thai and Malaysian flavours.
This recipe has a lot of ingredients but please don’t let put you off. Using one of the premixed curry pastes like I have here is admittedly cheating a wee bit, but it also saves a good chunk of time and effort so I’m not going to beat myself up over it. This curry is absolutely gorgeous, the individual flavours bust to life in your mouth yet blend wonderfully together and the chunks of beef just melt in your mouth. Word of advice though, my boyfriend gave me a good old telling off for only making enough for 2, so pre-emp the hungry tummies you intend to feed and save yourself some sore ears by doubling the recipe.
10 small red shallots, sliced
3 cloves of garlic, thinly sliced
1/2 tbsp ground turmeric
2cm piece fresh ginger, grated
2cm piece galangal, grated
2 1/2 tbsp Malaysian/Massaman style curry paste (Asda do a really good paste which is what I used but most other supermarkets will do their own version)
2 tbsp vegetable oil
2 lemongrass stalks, use the flat of a heavy knife to bash and bruise the stalks so they release their flavour)
500g beef topside, trimmed and cut into 4cm pieces
500 ml coconut milk
1 tbsp dried coriander
rice, to serve
Heat the vegetable oil in a large pan over a medium heat. Stir in chopped shallots, garlic, ginger, tumeric and galangal and cook for 3-4 minutes. Now stir in the curry paste and the lemongrass, season with salt and pepper, and cook for 5 minutes. Add the beef pieces and cook until they begin to brown which should take around 10 minutes, making sure the meat is coated thoroughly in the paste. Stir in the coconut milk, cover with a lid, and simmer over a low heat for 2 hours, or until the meat is tender and the sauce has thickened. Serve over boiled or steamed rice.