It’s the sweet and sour flavour combo that makes this Marion Grasby dish so delish!
- 1 tablespoon vegetable oil
- 1/2 red onion, thinly sliced
- 2 1/2 tablespoons red curry paste
- 1kg beef chuck steak, excess fat trimmed, cut into 4cm pieces
- 2 teaspoons garam masala
- 250ml (1 cup) coconut milk
- 100g (1/2 cup) tamarind puree
- 50g palm sugar, finely shaved
- 4cm-piece fresh ginger, peeled, cut into thin strips
- 1 teaspoon kecap manis
- 1 teaspoon fish sauce (or to taste)
- Fresh coriander leaves, to serve
- Lime wedges, to serve
- Crispy fried shallots, to serve
- Steamed rice, to serve
Heat the oil in a large heavy-based saucepan over medium heat. Add the onion and cook, stirring, for 1 minute. Add the curry paste and cook, stirring, for 1 minute or until aromatic.
Add the beef and garam masala. Cook, stirring, for 2-3 minutes or until the beef just starts to brown. Add the coconut milk, tamarind, palm sugar, ginger and kecap manis. Stir to combine. Reduce the heat to low. Cover and simmer, stirring occasionally, for 11 ⁄2 hours or until the beef is tender.
Uncover and simmer for a further 10 minutes or until the sauce thickens slightly. Stir in the fish sauce, adding more to taste, if necessary. Top with coriander, lime wedges and fried shallots. Serve with rice.
- Any secondary cut of beef works well here, such as shin, gravy or brisket.
- Find tamarind puree, palm sugar and kecap manis (sweet dark soy sauce) in the Asian aisle at the supermarket.
- This curry tends to be on the mild side, but if you find that it’s still too spicy once it’s cooked, just stir through some extra coconut milk.
- Like most curries, this one tastes even better the next day, so make
it a day in advance, if you can.
Recipe by: Author: Marion Grasby Image credit: Vanessa Levis Publication: Taste Magazine