Description
A rich, aromatic Malaysian-style beef curry simmered until tender in a creamy coconut sauce with a blend of warm spices like cinnamon, star anise, and cardamom.
Ingredients
Scale
For the Crust:
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 1 can (14 oz) coconut milk
- 3 tbsp Penang curry paste
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 1 cinnamon stick
- 2 star anise pods
- 4 cardamom pods, lightly crushed
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 1 cup beef broth
- 2 potatoes, peeled and cubed
- 1 red bell pepper, sliced
- Fresh cilantro for garnish
- Salt to taste
Instructions
1. Prepare the Crust:
- In a large pot or Dutch oven, heat 1 tbsp oil over medium-high heat. Sear the beef cubes until browned on all sides, then remove and set aside.
- In the same pot, add the onion, garlic, and ginger. Sauté until fragrant, about 3 minutes. Stir in the Penang curry paste and cook for 1 minute.
- Pour in the coconut milk, beef broth, fish sauce, and palm sugar. Add the cinnamon stick, star anise, and cardamom pods. Return the beef to the pot and bring to a simmer.
- Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally, until the beef is tender.
- Add the potatoes and red bell pepper. Continue simmering uncovered for another 30 minutes, or until the potatoes are cooked through and the sauce has thickened.
- Season with salt to taste. Remove the whole spices before serving. Garnish with fresh cilantro and serve hot with steamed rice.
Notes
You can customize the seasonings to taste.