Malaysian beef curry

Malaysian-beef-curry

Prepare Time: 0:20 | Cook Time: 1:40 | Difficulty: EASY

It will be worth the wait when the you taste the tender meat in this slow-cooked Malaysian curry.

Ingredients

Nutrition

Energy

4171kJ

Fat saturated

26.70g

Fat Total

60.50g

Carbohydrate sugars

17.40g

Carbohydrate Total

43.80g

Dietary Fibre

6.20g

Protein

69.40g

Cholesterol

212.00mg

Sodium

716.00mg

All nutrition values are per serve.

Method

  1. Heat oil in a wok over high heat. Add curry leaves and chilli and stir-fry for 1 minute or until leaves are crisp.

  2. Add the onion, garlic, cinnamon to wok and stir-fry for 2 minutes or until onion softens. Add the curry paste and stir-fry for 1 minute or until aromatic. Add the beef and toss to coat in curry paste. Add the coconut milk, potato and sugar. Bring to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 1 hour 30 minutes or until beef is tender.

  3. Divide beef curry among serving bowls. Top with peanuts, lime leaves and coriander. Serve with steamed rice and roti.


Taste.com.au – February 2014

Photography by Jeremy Simons

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