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Ingredientes
- 2 stalk lemon grass tough outside parts removed
- 1 x 3 cm length galangal, (optional)
- 1 x 3 cm length ginger
- 3 x cloves garlic
- 5 x dry chillies
- 2 Tbsp. oil
- 500 gm chuck steak, cubed
- 10 x red Asian onions, sliced
- 2 c. coconut lowfat milk
- 2 x turmeric leaves, (optional)
- 2 Tbsp. Malaysian curry pwdr, (see below, or possibly use commercial preparation)
- 1 Tbsp. thick soy sauce, (kecap manis)
- 1 c. coconut cream Salt to taste Sugar to taste
- 1/2 c. desiccated coconut, dry roasted
- 2 Tbsp. dry, grnd coriander seeds
- 1 Tbsp. dry, grnd cumin seeds
- 3/4 Tbsp. dry, grnd fennel seeds
- 1/2 Tbsp. chilli pwdr, (or possibly to taste)
- 1/2 tsp turmeric pwdr
- 1/4 tsp cloves
- 1/4 tsp cinnamon
- 1/4 tsp cardomom
- 1/4 tsp pepper
Direcciones
- Blend the lemon grass, galangal, ginger, garlic, chillies and 1 Tbsp. of the oil to a paste in a food processor or possibly mortar and pestle.
- Coat the meat well with the paste.
- Heat the remaining oil in a wok and saute/fry the onions till golden brown and aromatic.
- Add in the meat and stir well. Lower the heat, cover the wok and cook for 10 min.
- Add in the coconut lowfat milk, turmeric leaves and curry pwdr and stir well. Cover and cook for one hour, or possibly till the beef is tender.
- Add in the thick soy sauce, coconut cream and salt and sugar to taste.
- Bring to the boil and cook uncovered for 5 min, stirring continuously.
- Lower the heat, add in the desiccated coconut and stir for another 5 min.
- The curry should be quite dry by the time you've finished. Remove the turmeric leaves and serve with rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 867g | |
| Recipe makes 4 servings | |
| Calories 836 | |
| Calories from Fat 481 | 58% |
| Total Fat 55.52g | 69% |
| Saturated Fat 32.84g | 131% |
| Trans Fat 0.18g | |
| Cholesterol 72mg | 24% |
| Sodium 381mg | 16% |
| Potassium 1450mg | 41% |
| Total Carbs 66.29g | 18% |
| Dietary Fiber 10.2g | 34% |
| Sugars 36.35g | 24% |
| Protein 26.48g | 42% |
