Description
A rich and aromatic Malaysian-inspired beef curry, slow-cooked until tender in a creamy coconut sauce infused with lemongrass, galangal, and warm spices.
Ingredients
Scale
For the Crust:
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 1 can (14 oz) coconut milk
- 3 tbsp Penang curry paste
- 1 stalk lemongrass, bruised
- 3 slices galangal or ginger
- 1 onion, thinly sliced
- 2 kaffir lime leaves
- 1 tbsp fish sauce
- 1 tsp palm sugar
- 1 cup beef broth
- 1 red bell pepper, sliced
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- In a large pot, brown the beef cubes over medium-high heat until seared on all sides. Remove and set aside.
- In the same pot, add the curry paste and cook for 1 minute until fragrant. Stir in the coconut milk until well combined.
- Add the lemongrass, galangal, onion, kaffir lime leaves, fish sauce, palm sugar, and beef broth. Return the beef to the pot.
- Bring to a simmer, then reduce heat to low. Cover and cook for 2 hours, stirring occasionally, until the beef is tender.
- Add the red bell pepper and cook for an additional 10 minutes. Adjust seasoning with more fish sauce or sugar if needed.
- Serve hot over steamed rice, garnished with fresh cilantro.
Notes
You can customize the seasonings to taste.