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Number of serving: 6
Total Preparation time: 15minutes
Marinating time: 120 minutes or more
Total Cooking time: 30minutes
Ingredient A:
1.5kg / 3 lb chuck steak, remove excessive fat, sinew, cut to bite
size.
1 2/3 cups / 410ml / 13 fl oz coconut
milk
Ingredient B:
2 onions, coursely chopped
4 teaspoon garlic, crushed
1 tablespoon water
Ingredient C:
2 teaspoon ground coriander
½ teaspoon ground fennel
2 teaspoon ground cumin
¼ teaspoon ground cloves
Ingredient D:
4 chopped red chillies
1 lemon grass (only stem is used)
2 strips lemon rind
1 tablespoon lemon juice
2 teaspoons brown sugar
Method:
Process ingredient B with food processor until smooth. Bring the
coconut milk to boil in a large pan, change the heat to moderate and
stirring intermittently, until the milk volume has reduced by half, but
don't let the milk turn brown color. Add Ingredient C and continuous
stir for another 2 minute. Add the beef, cook for 2 minutes until beef
color changed. Add the onion mixture and Ingredient D. Continue to cook
over moderate heat for 3 hours until the curry is thickening and the
oil from coconut milk emerge. Slowly and repeatedly stir at this moment
to prevent burning. The curry is ready to serve when it become dry and
change to brown in color.
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