Cambodian Coconut Beef Curry

By Sam Burke, Corporate Chef at Meat and Livestock Australia

 
 

INGREDIENTS

Beef

  • Beef, Chuck Steak, cut into 2-3cm

Other Ingredients

  • 60mls oil

  • Salt and pepper to season

  • 150g brown onions, finely sliced

  • 150g green capsicums, deseeded, diced

  • 10g finely sliced long green chillies

  • 10g garlic cloves, crushed

  • 20g finely chopped fresh ginger

  • 1 cinnamon sticks

  • 15g ground coriander

  • 30g curry powder

  • 200mls coconut cream

  • 200mls coconut milk

  • 400ml chicken stock

  • 15g tamarind puree

  • 100g frozen peas, thawed

  • 20g flaked almonds, toasted

  • 20g shredded coconut, toasted

  • Coriander and thinly sliced green onions, to garnish

Serving Suggestions

  • Steamed Rice

  • Roti

Method

  1. Heat oil in a large deep wok over medium high heat. Add beef, season with salt and pepper. Cook beef in batches, turning, until browned, remove from wok. Set aside.

  2. Return wok to medium heat, add onions and capsicums and cook, stirring often, for 5 minutes. Add chillies, garlic and ginger, cook stirring for 1 minute and add cinnamon, coriander and curry powder and cook, stirring for 30 seconds or until aromatic. Return beef to pan and add coconut cream, coconut milk, and stock and tamarind.

  3. Reduce heat to a simmer and cook for 2- 2 ½ hours or until beef is tender. Add peas, stir to combine and top with almonds and coconut. Garnish with coriander and green onions and serve with steamed rice and roti.

 

Recipe Card

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