Malaysian-style beef curry

Malaysian beef curry from Lose Weight & Get Fit by Tom Kerridge

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Nutrition Facts

Amount Per Serving

Calories 613 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 14g88%

Cholesterol 101mg34%

Sodium 110mg5%

Potassium 1095mg31%

Carbohydrates 42g14%

Fiber 3g13%

Sugar 9g10%

Protein 66g132%

Vitamin A 388IU8%

Vitamin C 54mg65%

Calcium 91mg9%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

A flavourful beef curry

Cook Time1 20

Course: Main Course

Cuisine: Malaysian

Servings: people

Calories: 613kcal

Author: Tom Kerridge

Ingredients

650 g lean stewing beef
1 tbsp vegetable oil
1 litre fresh beef stock
1 cinnamon stick
2 star anise
2 kafﬁr lime leaves
150 ml tinned coconut milk
1 tbsp tamarind paste
Sea salt and freshly ground black pepper

For the spice paste:

8 shallots quartered
4 garlic cloves peeled
2 dried chillies stalks removed
2 long red chillies deseeded
2.5 cm piece fresh ginger diced
2.5 cm piece fresh galangal diced
2 lemongrass stems coarse layers removed, chopped
1 tsp ground turmeric

To ﬁnish and serve:

500 g cooked brown rice freshly cooked and drained or 2 pouches
A handful of coriander leaves
1 long red chilli ﬁnely sliced

Method

First, prepare the spice paste: put all the ingredients into a food processor along with 1 tsp salt and blend until smooth, adding a splash of water if needed.
Cut the beef into 2.5cm cubes. Place a large non-stick saucepan over a high heat and add the oil. When hot, add the spice paste and cook, stirring, for one minute or until fragrant.
Add the beef and cook, stirring regularly, for five minutes until starting to brown. Add the stock, cinnamon, star anise and lime leaves. Bring to a low simmer, cover and cook gently for 45 minutes, stirring occasionally. Remove the lid and cook for a further 20 minutes or until the sauce is thickened and the beef is tender.
Increase the heat, stir in the coconut milk and tamarind paste and cook for a further five minutes. Meanwhile, if using pouches of rice, heat up according to the packet instructions. Season the curry with salt and pepper to taste and discard the cinnamon stick and star anise.
Divide the rice and curry between warmed bowls and top with coriander leaves and chilli slices to serve.

Notes

To freeze: Let the curry cool then freeze in portions. Defrost fully overnight in the fridge, then reheat in a pan over a medium heat until hot all the way through

Health bonus: Lean stewing steak is high in protein and very low in saturated fat – less than 2% – compared with other cuts of beef.

Nutrition