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Chapter: "-//W3C//DTD HTML 4.01 Transitional//EN" "http://www.w3.org/TR/html4/loose.dtd">
Section: Slow Cooker (Crock Pot)
Recipe: Malaysian Beef Curry

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Malaysian Beef Curry
Spice Paste
4 - 8 large dried New Mexico chiles
2 - 4 lemongrass talks
1/2 c onions, chopped
6 cloves garlic, peeled
2 t coriander
1 1 /2 t cumin
1/2 t ginger
3 T pure fish sauce, e.g. Red Boat Fish Sauce

3 lb boneless chuck roast or stew meat, trimmed, and cut into 1 1/2" cubes
1 (13.5-oz) can unsweetened coconut milk
zest from 1 lime
2 whole star anise
1 cinnamon stick
1 T tamarind paste
chopped fresh cilantro

To make the spice paste: Cover the chiles with very hot water and soak
until soft, about 45 minutes. Drain, stem, seed, and chop chiles. Cut off
the bottom 4" from the lemongrass stalks. Chop and transfer to food
processor (reserve tops of stalks for the stew). Add onions, garlic,
coriander, cumin, ginger, 1 t black pepper and process until finely ground.
Add 1/2 c water, chiles, and fish sauce. Process to paste.

To make the stew: Smash reserved lemongrass stalks with a rolling pan (fun
job!). Bend in half and bundle with kitchen twine. Mix beef and spice paste
in slow cooker. Stir in lemongrass bundles, coconut milk, lime zest, star
anise, cinnamon, and tamarind. Press meat down completely to submerge. Cook
stew on low heat until meat is very tender, 4 1/2 - 5 hours. Spoon excess
far from surface of stew before serving. Remove lemongrass bundles, stir
anise, and cinnamon stick.

Transfer to stew to bowl. Serve over top steamed rice and sprinkled with

From Bon Appetit. Adapted from Melani's What's for Dinner blog
chapter picture
Maggie Smith / FreeDigitalPhotos.net 1003961