This recipe comes from Delicious Australia Magazine as part of a Nasi Lemak

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INGREDIENTS

 

1kg beef chuck, cut into 4cm pieces
8 dried chillies, soaked in hot water for 20 minutes, drained
6 Asian (red) eschalots, chopped
5cm piece (25g) ginger, peeled, chopped
5cm piece (25g) galangal, peeled, chopped
2 lemongrass stalks, thinly sliced
1/2 tsp ground turmeric
2 tbs ground coriander
1 tbs ground cumin
1/2 cup (125ml) vegetable oil
3/4 cup (45g) shredded coconut, toasted
400ml can coconut milk
2-3 tbs grated palm sugar
Hard boiled eggs, to serve
Sliced cucumber, to serve
Sambal oelek, to serve

COCONUT RICE
1 1/2 cups (300g) white long-grain rice
400ml can coconut milk

CRISPY ANCHOVIES
1 tbs vegetable oil
1/3 cup (25g) ikan bilis (dried anchovies, from Asian grocers), washed and drained well
1 cup (150g) roasted peanuts

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METHOD

 

Place beef and 1 tsp salt flakes in a medium saucepan and cover with cold water. Place over high heat and bring to the boil, then cover with a lid and reduce heat to low. Simmer for 2 hours-2 hours 30 minutes until meat is very tender and can be shredded with a fork. Remove beef from cooking liquid and cool slightly before shredding with a fork.

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Place soaked dried chillies, eschalot, ginger, galangal, lemongrass, turmeric, ground coriander, ground cumin and 2 tbs water in a small food processor and whiz to a paste. Heat oil in a wok over medium-high heat. Add the spice paste and cook, stirring, for 7-8 minutes until fragrant. Add beef, shredded coconut, coconut milk and sugar and bring to a simmer.

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Cook, stirring and scraping the base of the wok, for 20 minutes or until liquid has almost evaporated.

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Meanwhile, for the coconut rice, place rice, coconut milk, 350ml water and a pinch of salt flakes in a medium saucepan over high heat. Bring to the boil, cover, and reduce heat to low. Cook for 15 minutes or until rice is cooked and the liquid has evaporated. Set aside for 5 minutes.

For the crispy anchovies, heat oil in a small frypan over high heat. Add anchovies and cook, stirring frequently, for 1-2 minutes until crisp. Add peanuts and cook for a further 1 minute or until toasted. Drain on paper towel.

Serve curry with coconut rice, eggs, cucumber, crispy anchovies and sambal oelek alongside.

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