Indonesian Beef Curry

Average: 0 (0 votes)
(0 votes)
Indonesian Beef Curry
share Share
bookmark_border Copy URL
40 min.
ready in 1 hr 40 min.
Ready in


For the Laotian Kore curry paste
1 ½ tsps Cumin
1 Tbsp Coriander
1 stalk Lemongrass (remove outer leaves and chop)
2 Tbsps Galangal (chopped)
1 untreated Kaffir lime juice (zest)
3 large garlic cloves (crushed)
1 large shallot (chopped)
3 Tbsps Coriander (finely chopped)
3 Tbsps fresh Turmeric (chopped or 1/2 tsp. ground curcuma)
3 Tbsps fresh ginger (chopped or ½ tsp. ground ginger)
4 green or red Thai chili (de-seeded)
2 tsps Shrimp paste
1 Tbsp Indian Curry powder (according to taste)
For the beef curry
28 ozs Sirloin steak
0.333 cup Bacon (diced)
3 Tbsps soy sauce
2 Tbsps Lime juice
1 Tbsp Curry paste (according to taste)
3 Tbsps Oil
2 large onions
lemon juice
cilantro (fresh)
cup Vegetable broth
1 ⅛ cups Basmati rice
How healthy are the main ingredients?
Basmati ricegingersoy sauceCumingarlic cloveshallot

Preparation steps

To make the curry paste, heat a skillet over a medium heat. Toast the cumin and coriander seeds in the dry skillet for about 2 minutes until fragrant.
Put the lemon grass, galangal, lime zest, garlic, shallot, cilantro/coriander root, curcuma, ginger, chili as well as the toasted cumin and coriander seeds in a blender and puree. Keep adding tablespoons of water until the mixture resembles a smooth paste. Stir in the shrimp paste and curry powder according to taste. Place in an airtight container. The curry paste will keep for up to 3 days in the refrigerator.
Cook the Basmati rice according to instructions on the packet.
To make the beef curry, cut the meat into strips and mix with the curry paste, soy sauce, lime juice and 2 tablespoons oil. Cover and place in the refridgerator for at least 1 hour to marinate. In the meantime, peel the onions and cut into rings. Take the meat out of the marinade and fry in a hot skillet in the remaining oil until browned on all sides. Add the onions and the bacon and fry for a few minutes, then pour in the vegetable stock and stir in the rest of the marinade. Simmer over a low heat for 2 - 4 minutes. Season to taste, garnish with cilantro/corinder leaves and serve with the Basmati rice.