Beef Curry (Indonesia)

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Beef Curry (Indonesia)
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30 min.
ready in 4 h. 30 min.
Ready in


28 ozs Beef (diced)
2 onions
1 clove garlic cloves
9 ozs Coconut (grated)
1 chili pepper
1 Cinnamon stick
2 Kaffir lime leaves
1 Tbsp red Curry paste
cup Coconut milk
cup Beef stock
1 tsp Corn starch
4 Tbsps Nut oil
light soy sauce
cayenne pepper
Lime juice
1 ¾ cups Basmati rice
Red curry paste
15 fresh, red chili peppers
3 shallots
6 cloves garlic cloves
1 Tbsp cilantro
1 tsp Cumin
1 tsp Black pepper
3 stalks Lemongrass
¾ oz freshly grated ginger (freshly grated)
1 generous pinch cinnamon
2 tsps Shrimp paste
How healthy are the main ingredients?
BeefCoconutBasmati riceCoconut milkgarlic cloveginger

Kitchen utensils

1 Pot mit Deckel, 1 Cutting board, 1 Small knife, 1 Grater, 1 Bowl, 1 Teaspoon, 1 Wooden spoon, 1 Tablespoon, 1 Large knife, 1 Sieve, 1 große Non-stick pan, 1 Brush, 1 Slotted spatula, 1 Plate, 1 Paper towel

Preparation steps

Put the meat into a bowl. Add the grated coconut and 2 tbsp soy sauce, mix well, cover and marinate for about 2 hours.
Peel, halve and slice the onions. Heat 2 tbsp oil in a wok and sweat the onions until translucent. Then take out of the wok.
Heat the rest of the oil and brown the meat on all sides. Stir in the curry paste and fry briefly.
Stir in the coconut milk and stock, then transfer to a pan. Wash, trim and finely chop the chilli. Peel and finely chop the garlic and add to the pan with the onions, chilli, cinnamon and kaffir lime leaves. Cook over a low heat for 1.5-2 hours, stirring occasionally, until the meat is tender. Add a little more stock if necessary. Meanwhile boil or steam the rice according to the package instructions.
Remove the cinnamon stick and kaffir lime leaves from the curry (simmer the sauce to reduce it slightly if necessary). Mix the cornflour with a little cold water, stir into the curry and cook until it thickens. Add soy sauce, cayenne pepper and lime juice to taste and serve with the rice.
For the curry paste, slit the chillies open lengthwise, remove the seeds and inner ribs and finely chop the flesh. Peel and finely chop the shallots and garlic. Toast the coriander, cumin, shrimp paste and pepper in a dry frying pan for about 3 minutes, until the aromas are released.
Remove the hard outside leaves from the lemon grass and chop finely.
Put the toasted spices into a food processor with the ginger, lemon grass and cinnamon and puree finely.