Serves 2<\/p>\n
Cooking time 2 hours<\/p>\n
Ingredients<\/p>\n
Paste:
\n3-5 dried long red chillies, deseeded, soaked and drained
\nlarge pinch of salt
\n1\/2 cup grated coconut
\n1\/4 cup peanuts
\n7 cardamom pods
\n3 bay leaves, roasted and ground
\n5 cloves, roasted and ground<\/p>\n
Curry:
\n500g beef (shin or flank)
\n4 cups coconut cream (or coconut milk)
\n3 tbsp shredded ginger
\n1\/4 cup roasted peanuts
\n2cm piece cassia bark (you could substitute a piece of cinnamon)
\n3 tbsp palm sugar
\n2 tbsp fish sauce<\/p>\n
4 tbsp tamarind water<\/p>\n
First make the paste. Dry fry the coconut, peanuts, cardamom pods, bay leaves and cloves for a few minutes. Pick the black seeds out of the cardamom pods and discard the green husks. Then pound all paste ingredients together using pestle or mortar or a food processor.
\nCut the beef into large cubes.<\/p>\n
Bring coconut cream or milk to the boil in a pan, add beef and simmer, stirring occasionally for 2 hours or until tender (you may need to add a little water during cooking if the coconut cream reduces too much. Using a slotted spoon remove the beef from the coconut liquid. Pour the coconut liquid into a jug and set aside.<\/p>\n
Return the beef to the pan and add the paste to beef in the pan along with ginger, peanuts and cassia bark\/cinnamon. Fry over a low heat, stirring regularly for a few minutes until fragrant. Add reserved coconut liquid to the pan, season with sugar, fish sauce and tamarind water and bring to the boil. Simmer for another 10-15 minutes and then check the seasoning and adjust if necessary.
\nThe curry should taste equally sweet, sour and salty.<\/p>\n","protected":false},"excerpt":{"rendered":"
Serves 2 Cooking time 2 hours Ingredients Paste: 3-5 dried long red chillies, deseeded, soaked and drained large pinch of salt 1\/2 cup grated coconut 1\/4 cup peanuts 7 cardamom pods 3 bay leaves, roasted and ground 5 cloves, roasted and ground Curry: 500g beef (shin or flank) 4 cups coconut cream (or coconut milk) […]<\/p>\n","protected":false},"author":2,"featured_media":636,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2,3,9,23],"tags":[41,43,46],"class_list":["post-207","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian-recipes","category-beef-recipes","category-curry-recipes","category-main-course-recipes","tag-asian-recipes","tag-beef-recipes","tag-curry-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/207","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/comments?post=207"}],"version-history":[{"count":0,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/207\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/media\/636"}],"wp:attachment":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/media?parent=207"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/categories?post=207"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/tags?post=207"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}