A spicy beef curry with fall-apart beef. Packed full of flavor! This slow-cooked beef curry will be the centerpiece of any dinner party. Start it early in the day and let it cook slowly, reducing down the liquid to a thick, flavorful sauce.
Of course you don’t have to keep this one for guests. An weekend treat with a cool glass of beer – this will beat any takeout!
I like to cook my sauce down a lot, almost so it’s just a thick coating on the meat – rather than an actual pouring sauce. Once you reach this point in the cooking process, the oil from the coconut milk starts to caramelize the meat, so it’s almost like a beef rendang.
If you like your curry a little saucier, you can take it out of the oven 30 minutes earlier, or just stir in some hot water at the end. The sauce is deeply flavorful, so it can take the addition of 1/2 to 1 cup of water without losing any taste.
The curry can also be cooled and frozen, then defrosted and reheated later. Serve it with some plain boiled rice, or even better, some sticky jasmine rice.
Here’s what you’ll need:
- 1 chopped red onion
- 2 red chilies
- 2 tsp ground cilantro
- 2 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp white pepper
- 3 cloves of garlic, peeled
- 2 tsp lemongrass paste
- thumb-sized piece of ginger, peeled and minced
- 1 tsp shrimp paste
- 3 tsp fish sauce
- 1 tsp brown sugar
- Stalks from a small bunch cilantro (save the leaves to serve with the dish)
- 1/4 tsp salt
Other curry ingredients:
- 2 tbsp vegetable oil
- 2 tbsp cornstarch
- 1.5 pounds braising beef, chopped into chunks
- ¼ tsp salt
- ¼ tsp pepper
- 2 cups beef stock
- 14 oz can coconut milk
- Juice of 1 lime
- 2 packed cups spinach
- Lime wedges
- Fresh finger chillies
1. Heat the oven to 320F. Place all the curry paste ingredients into a food processor and pulse until it forms a paste. Set aside.
2. Heat the oil in a large pan. Toss the chopped beef in the cornstarch, salt and pepper.
3. Fry the meat in the oil for about 5 mins on medium to high heat until browned. Add the curry paste and stir to coat the beef. Cook for a further 3-4 minutes. Add in the beef stock and coconut milk. Stir, bring to a simmer then place a lid on the pan and place in oven for 3-4 hours. Give it a stir every so often. If it’s starting to look dry add in some hot water from the kettle.
4. Once cooked, take out of the oven and stir on the spinach and lime juice. Serve with boiled rice, cilantro, lime wedges and some fresh chilies if you wish.
Serve with a cool glass of beer! What’s your favorite homemade curry? we’d love to hear, tweet us @diyscom!