Pete's Food Blog

21. Nov, 2021

Khmer beef curry

Khmer curry paste

Ingredients:

50 g fresh turmeric ( or 2 tsp powder)

40 g garlic, roughly chopped

8 lemongrass stalks roughly chopped

100 g shallots roughly chopped

4 kaffir lime leaves finely shredded

2 strips of peeled lime zest

2 tsp shrimp paste

1 medium hot chilli

2 tbl water

Method:

Blitz all the ingredients to a fine paste using a stick blender.

The paste can also be frozen.

Khmer beef curry

Ingredients:

400 g stewing steak

1 beef stck cube

1 dl desicated coconut

200 g fresh pineapple 2 cm cubes

100 g aubergine cut into 2 cm cubes

3 tbl vegetable oil

½ the quantity of Khmer curry paste (see above)

300 ml coconut milk

2 tbl fish sauce

2 tsp of soft brown sugar

1 tbl tamarind paste

Leaves of a handfull of Thai basil

Method:

Cut the stewing steak into 2 cm cubes and place in a slow cooker for 6 hours (2 hrs. on high temp, 4 hrs on low) - together with the stock cube, 400 ml water and the desicated coconut. Alternatively, use an ovenproof dish sealed with foil at 90°C for 6 hrs.

Using a slotted spoon, remove the meat and drain on kitchen towel - retain the stewing juices.

Heat 2 tbl oil and brown the meat in two small batches, then leave the meat aside.

Add the remaining oil to the frying pan and fry the curry paste for 3 minutes. Add the meat, along with 3 dl of the coconut stewing juices.

Add the pinapple, aubergine and coconut milk and simmer for 10 minutes.

Add the tamarind paste, fish sauce and sugar, stir thoroughly for 2 minutes.

Finally, stir in the basil leaves and serve with jasmin rice.