Ingredients
Serves: 4
- 1 kg beef skirt steak, cut into 3cm pieces
- 2 (400ml) tins coconut milk
- 1 1/2 cups beef stock
- 5 cardamom pods
- 1/4 teaspoon ground cloves
- 2 star anise
- 1 tablespoon palm sugar, grated
- 2 tablespoons fish sauce
- 1 tablespoon tamarind puree
- 2 tablespoons massaman curry paste
- 2 tablespoons tamarind puree, extra
- 1/2 cup beef stock, extra
- 8 pearl onions, halved
- 1 kumara, diced
- 1/4 cup roasted peanuts, roughly chopped
- 2 thinly sliced green onions
Directions
Preparation:15min ›
Cook:2hours ›
Ready in:2hours15min
- Place beef, 1 tin coconut milk, stock, cardamom pods, cloves, star anise, sugar, fish sauce and tamarind in a saucepan and bring to the boil. Simmer uncovered about 1 - 1 1/2 hours until beef is tender.
- Strain out beef, reserving the sauce. Discard the cardamom and star anise.
- Place curry paste in a saucepan over low heat, stirring until fragrant. Add remaining coconut milk, extra tamarind and stock. Bring to a simmer, stirring until smooth. Add beef, onions, kumara and 1 cup of the reserved sauce. Simmer 30 minutes or until vegetables are tender.
- Serve sprinkled with peanuts and green onion.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
0
Turned out well. I didn't have and couldn't find any Star anise that's Calgary for you. Used 1/2 sweet potato 1/2 potato and added a red chilli at the end. sliced the red chilli to garnish for a little boost. - 23 Feb 2017
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