GARDEN ROUTE | KAROO NEWS - A mouth-wateringly delicious beef curry with a tangy surprise…
Ingredients
Beef curry
- 2 cup basmati rice
- 2 Tbsp. vegetable oil
- 750 grams beef strips
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 10 cm stalk fresh lemongrass, finely chopped
- 1 star anise
- 1 cinnamon stick
- 270 ml tinned coconut cream
- 1 Tbsp. tamarind paste
- 200 grams green beans, trimmed and halved lengthways
- 1 Tbsp. fish sauce
- Handful fresh coriander leaves, to serve
Crisp coconut topping
- 2 Tbsp. vegetable oil
- 4 spring onions, chopped
- 100 grams flaked coconut
- 2 Tbsp. light brown sugar
- ¼ cup tamarind paste
Method
Beef curry
- COOK rice according to package directions. Drain, cover and set aside.
- HEAT half the oil in a wok over high heat and stir-fry beef, in batches, until browned. Remove from the wok and cover to keep warm.
- STIR-FRY onion in remaining oil until soft. Add garlic, lemongrass, star anise and cinnamon and stir-fry for 3 minutes or until fragrant. Add coconut cream and tamarind. Cook, stirring occasionally, for 5 minutes or until thickened.
- RETURN beef to the wok with the beans. Cook for 3 minutes or until the beans are just tender. Ad fish sauce. Remove from heat and stir in coriander. Remove and discard cinnamon stick before serving.
- STIR three-quarters of the coconut topping through the rice and scatter the remaining topping over the curry.
- TOP the curry with coriander and serve with the coconut rice.
Crisp coconut topping
Preheat oven to 150°C. Heat oil in a wok over medium heat and stir-fry all the ingredients until browned. Transfer to an oven tray and roast for 10 minutes or until the mixture has dried out.
