Beef in Rich Green Chilli Curry

Name: Beef in Rich Green Chilli Curry (Opor Daging Hijau)
Cuisine: Malaysian
Ingredients: Red capsicum (bell pepper) 1, cored and sliced; Green chillies 100 g (3½ oz); Lemongrass 2 stalks, finely sliced; Onion 1 large, peeled; Dried prawn (shrimp) paste (belacan) 1 tsp; Shallots 6, peeled; Coconut milk 500 ml (16 fl oz / 2 cups), extracted from 1 grated coconut and 500 ml (16 fl oz / 2 cups) water; Kaffir lime leaves 2; Pea aubergines 125 g (4½ oz); Coriander seeds 2 Tbsp, roasted; White peppercorns 1 Tbsp; Basil leaves 3 sprigs + more for garnishing; Fennel seeds 2 Tbsp; Salt to taste; Ginger 2-cm (1-in) knob, peeled; Coriander roots 4; Beef topside 600 g (1 lb 5 oz), diced; Vegetable oil 125 ml (4 fl oz / ½ cup)

Opor Daging Hijau

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Vegetable oil 125 ml (4 fl oz / ½ cup)
Beef topside

Asia
Malaysia
Main course
South East Asia
Gluten-free

Method

Combine ingredients for spice paste in a food processor and blend until smooth.
Heat oil in a wok and sauté the spice paste until fragrant. Add the beef and cook, covered, for 5 minutes.
Pour in the coconut milk and bring to a boil. Simmer for 25 minutes. Add the pea aubergines, capsicum and basil leaves and simmer for another 3 minutes. Season with sal