Malay-style Spicy Beef
9,0 / 10
ready in 4 h. 5 min.
- 4 cups diced, stewing Steak
- 2 ½ cups Coconut (grated)
- 3 tablespoons soy sauce
- 4 tablespoons Nut oil
- 2 Red onions (roughly diced)
- 2 tablespoons Massaman Curry paste
- ⅞ cup Coconut milk
- 2 cups Beef stock
- 2 ⅔ cups Sweet potato (sliced)
- 1 chile pepper (finely chopped)
- 1 clove garlic (finely chopped)
- 1 stick cinnamon
- 2 Kaffir lime leaves
- cayenne pepper
- Lime juice
Put the meat in a bowl. Add the coconut and 2 tbsp soy sauce and stir to coat. Cover and leave in the refrigerator to marinate for around 2 hours.
Heat 2 tbsp oil in a large pan and fry the onions until translucent, then remove from the pan. Add the remaining oil to the pan and fry the meat until browned on all sides. Stir in the curry paste and fry briefly, then deglaze with the coconut milk and stock.
Return the onions to the pan and add the potatoes, chilli, garlic, cinnamon and lime leaves. Braise over a low heat for around 1.5 hours, stirring occasionally, until the meat is tender. Add extra stock if needed.
Remove the cinnamon and lime leaves from the curry and season to taste with soy sauce, cayenne pepper and a dash of lime juice. Serve the curry in bowls, with a side of rice if desired.