Fragrant beef curry with crisp coconut topping

December 29, 2021

A mouth-wateringly delicious beef curry with a tangy surprise…

INGREDIENTS

Beef curry

  • 2 cup basmati rice
  • 2 Tbsp. vegetable oil
  • 750 grams beef strips
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 10 cm stalk fresh lemongrass, finely chopped
  • 1 star anise
  • 1 cinnamon stick
  • 270 ml tinned coconut cream
  • 1 Tbsp. tamarind paste
  • 200 grams green beans, trimmed and halved lengthways
  • 1 Tbsp. fish sauce
  • Handful fresh coriander leaves, to serve

Crisp coconut topping

  • 2 Tbsp. vegetable oil
  • 4 spring onions, chopped
  • 100 grams flaked coconut
  • 2 Tbsp. light brown sugar
  • ¼ cup tamarind paste

METHOD

Beef curry

COOK rice according to package directions. Drain, cover and set aside.

HEAT half the oil in a wok over high heat and stir-fry beef, in batches, until browned. Remove from the wok and cover to keep warm.

STIR-FRY onion in remaining oil until soft. Add garlic, lemongrass, star anise and cinnamon and stir-fry for 3 minutes or until fragrant. Add coconut cream and tamarind. Cook, stirring occasionally, for 5 minutes or until thickened.

RETURN beef to the wok with the beans. Cook for 3 minutes or until the beans are just tender. Ad fish sauce. Remove from heat and stir in coriander. Remove and discard cinnamon stick before serving.

STIR three-quarters of the coconut topping through the rice and scatter the remaining topping over the curry.

TOP the curry with coriander and serve with the coconut rice.

Crisp coconut topping

Preheat oven to 150°C. Heat oil in a wok over medium heat and stir-fry all the ingredients until browned. Transfer to an oven tray and roast for 10 minutes or until mixture has dried out.

HANDS-ON TIME 40 min | TOTAL TIME 1 hr | SERVES 4

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