Spicy Thai Beef Curry
Serves
6
Total Time
1hrs 15mins
Calories
932
Coconut milk and beef never tasted so good together. Thai to enjoy it!
- Water480 mlboiling
- Red onion1halved
- Lemongrass stalk2white parts
- Cilantro10 gstalks of
- Cilantro7 gstem removed
- Coriander seeds2 teaspoons
- Cumin seeds2 teaspoons
- Cardamom pods1 teaspoonseeds of
- Star anise pod1
- Pink himalayan salt flakes1 pinch
- Dried chilies3
- Garlic clove6
- Ginger1 wedge
- Wateras needed
- Leg of beef1.3 kgcubed
- Coconut cream400 ml
- Fish sauce50 g
- Coconut sugar50 g
- Roasted salted peanuts50 g
- Coconut creamas needed
- Lime juiceas needed
- Limeas neededcut into wedges
- Roasted salted peanutsas needed
Ingredients
- 1. Pre-heat a clean frying pan
- 2. Add coriander seeds, cumin seeds, cardamom pods and star anise pod to the frying pan
- 3. Roast in frying pan until fragrant - medium-high heat
- 4. Cool slightly
- 5. Transfer content of frying pan to TM5 bowl
- 6. Add pink Himalayan salt flakes to the TM5 bowl
- 7. Chop with MC fitted - 20 sec, speed 10
- 8. Add dried chilies and hot water to a clean small bowl
- 9. Soak - approx 10 min
- 10. Add red onion, garlic clove, ginger, lemongrass stalk and water to the TM5 bowl
- 11. Add soaked chilies and reserve water for later
- 12. Add cilantro roots to the TM5 bowl
- 13. Chop with MC fitted - 6 sec, speed 6
- 14. Sauté - 10 min, Varoma, speed 2
- 15. Blend with MC fitted - 30 sec, speed 6
- 16. Scrape down sides of TM5 bowl
- 17. Add leg of beef, coconut cream, fish sauce, coconut sugar, peanuts and cilantro to the TM5 bowl
- 18. Cook - 45 min, 100°C, speed 1
- 19. Transfer content of TM5 bowl to 6 large serving bowls
- 20. Drizzle with coconut cream and lime juice
- 21. Serve over rice with lime wedges, coriander leaves and remaining crushed peanuts
Method
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