Cambodian Coconut Beef Curry
By Sam Burke, Corporate Chef at Meat and Livestock Australia
INGREDIENTS
Beef
Beef, Chuck Steak, cut into 2-3cm
Other Ingredients
60mls oil
Salt and pepper to season
150g brown onions, finely sliced
150g green capsicums, deseeded, diced
10g finely sliced long green chillies
10g garlic cloves, crushed
20g finely chopped fresh ginger
1 cinnamon sticks
15g ground coriander
30g curry powder
200mls coconut cream
200mls coconut milk
400ml chicken stock
15g tamarind puree
100g frozen peas, thawed
20g flaked almonds, toasted
20g shredded coconut, toasted
Coriander and thinly sliced green onions, to garnish
Serving Suggestions
Steamed Rice
Roti
Method
Heat oil in a large deep wok over medium high heat. Add beef, season with salt and pepper. Cook beef in batches, turning, until browned, remove from wok. Set aside.
Return wok to medium heat, add onions and capsicums and cook, stirring often, for 5 minutes. Add chillies, garlic and ginger, cook stirring for 1 minute and add cinnamon, coriander and curry powder and cook, stirring for 30 seconds or until aromatic. Return beef to pan and add coconut cream, coconut milk, and stock and tamarind.
Reduce heat to a simmer and cook for 2- 2 ½ hours or until beef is tender. Add peas, stir to combine and top with almonds and coconut. Garnish with coriander and green onions and serve with steamed rice and roti.
