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https://www.lifestylefood.com.au/recipes/15938/coconut-braised-beef-in-jungle-curry

LifestyleFOOD.com.au

Coconut Braised Beef In Jungle Curry

Recipe by Annette Fear of The Spirit House.

Ingredients

  • Braise beef:

  • 500 gms boneless beef shin, or similar suitable braising cut

  • 500 mls coconut cream

  • 3 coriander roots

  • 3 cloves garlic

  • half teaspoon white pepper

  • 2 tablespoons fish sauce

  • 2 tablespoons palm sugar

  • Jungle Curry Paste:

  • 8 green birds eye chillies, chopped

  • 2 large green chillies, deseeded & chopped

  • 1 tablespoon galangal, chopped

  • 2 tablespoons finely sliced lemon grass

  • 1 tablespoon krachai (wild ginger), chopped

  • (krachai is available preserved or pickled in Asian grocery stores)

  • 4 tablespoons peeled & chopped golden shallots

  • 3 tablespoons peeled garlic

  • half teaspoon kaffir lime zest

  • 1 teaspoon fresh turmeric, peeled & chopped

  • 1 teaspoon salt

  • For the curry:

  • 2-3 tablespoons jungle curry paste

  • 2 tablespoons vegetable oil

  • one cup water or chicken stock

  • 1 portion braised beef, sliced into 2-3 cm medallions

  • 2 tablespoons krachai

  • 1 punnet baby Corn sliced lengthwise

  • 1 cup Snake Beans, sliced

  • 2 tablespoons fish sauce

  • 1 tablespoon palm sugar

  • 4 double kaffir lime leaves

  • half cup Thai Basil

  • Garnish

  • 2 tablespoons coconut cream

  • 2 Tablespoons crispy shallots

  • Sliced red chilli strips

  • Coriander sprigs

Method

  • To braise beef: :

  • 1.

    Grind white pepper in mortar, add coriander and garlic and pound to a paste.

  • 2.

    Combine in heavy based saucepan the coconut cream, paste, fish sauce and palm sugar, bring to boil.

  • 3.

    Add beef shin and braise for 2 hours or until meat is tender.

  • 4.

    Let meat cool in coconut cream.

  • 5.

    Remove and slice the meat.

  • Jungle Curry Paste: :

  • 1.

    Combine all ingredients in a mortar and pestle and pound to a paste.

  • 2.

    Heat oil in wok, cook jungle curry paste until fragrant.

  • 3.

    Add stock, sliced beef, krachai, baby corn, snake beans, stir fry for one minute.

  • 4.

    Stir in fish sauce, palm sugar, Thai Basil and kaffir lime leaves.

  • 5.

    Simmer until meat has warmed through.

  • 6.

    Transfer to serving bowl, spoon over coconut cream, finish with shallots, chilli strips and coriander sprigs.

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