Indonesian Beef Curry

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

Ingredients

for
4
For the Laotian Kore curry paste
1 ½ teaspoons
1 tablespoon
1 stalk
Lemongrass (remove outer leaves and chop)
2 tablespoons
Galangal (chopped)
1
untreated kaffir lime (zest)
3
large Garlic cloves (crushed)
1
large shallot (chopped)
3 tablespoons
Coriander root (finely chopped)
3 tablespoons
fresh Turmeric (chopped or 1/2 tsp. ground curcuma)
3 tablespoons
fresh Ginger root (chopped or ½ tsp. ground ginger)
4
green or red Thai chili (de-seeded)
2 teaspoons
1 tablespoon
Indian Curry powder (according to taste)
For the beef curry
28 ounces
0.333 cup
Bacon (diced)
3 tablespoons
2 tablespoons
1 tablespoon
Curry paste (according to taste)
3 tablespoons
2
large onions
cup
1 ⅛ cups

Preparation steps

1.
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.
2.
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.
3.
Cook the Basmati rice according to instructions on the packet.
4.
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.