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

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

Beef in Rich Green Chilli Curry

Opor Daging Hijau

Ingredients

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