Rich beef curry

Name: Rich beef curry
Cuisine: Thai
Ingredients: 20 ml/¾ fl oz vegetable oil; 2 medium-size Brown onions, finely sliced lengthwise; 4 cloves garlic, sliced; 2 small red birds-eye or serrano chillies, sliced; 2 small red birds-eye or serrano chillies, sliced; 800 ml/26 fl oz coconut milk; 12 teaspoons Massaman Curry Paste; 2 kaffir lime leaves; 1 stalk lemongrass, cut into 5 cm/2 in lengths; 80 ml/2½ fl oz Tamarind Liquid; 2 teaspoons ground turmeric; 1 kg/2 lb chuck or blade steak, cut in 5 cm/2 in cubes; 40 ml/1¼ fl oz light soy sauce; 200 g/6½ oz pumpkin, cut into 2.5 cm/1 in cubes; 1 kg/2 lb chuck or blade steak, cut in 5 cm/2 in cubes; ½ cup coriander/cilantro/Chinese parsley leaves; 20 ml/¾ fl oz fish sauce; ½ cup coriander/cilantro/Chinese parsley leaves; ½ cup coriander/cilantro/Chinese parsley leaves; steamed rice, to serve

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

20 ml/¾ fl oz vegetable oil
2 medium-size Brown onions, finely sliced lengthwise

Oceania
Asia
Australia
Malaysia
Thailand
Main course

Method

Heat oil in a large pot and fry onion, garlic and chilli until beginning to colour.
Add coconut milk, massaman curry paste, lemongrass, lime leaves, turmeric, tamarind liquid and soy sauce. Bring to the boil and simmer, uncovered, for 5 minutes.
Add meat and cook, stirring regularly, on very gentle heat for 1 hour.
Add pumpkin and, if too mu