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Cashew And Chili Beef Curry

American.Gourmet's picture
Ingredients
  Galangal/Ginger / 5 slices bottled galangal 1 1⁄4 Inch, chopped (1 Piece)
  Lemon grass stalk/1/2 teaspoon dried lemon grass, soaked in hot water until soft 1 , finely sliced (Fresh)
  Kaffir lime leaves 3 , finely shredded
  Fresh red chilies 2 Small, seeded and chopped
  Shrimp paste 2 Teaspoon
  Thai fish sauce 2 Tablespoon
  Lime juice 1 Tablespoon
  Peanut oil 2 Tablespoon
  Shallots 4 , sliced (Red / Golden Colored)
  Garlic 2 Clove (10 gm), chopped
  Fresh red chilies 3 Small, sliced
  Round steak/Blade steak 1 Pound, cut into 3/4 inch cubes (500 Gram)
  Beef stock 16 Fluid Ounce (2 Cups / 500 Milliliter)
  Okra 8 Ounce, trimmed (250 Gram)
  Cashews 2 Ounce, roughly chopped (60 Gram)
  Palm sugar/Brown sugar 1 Tablespoon
  Light soy sauce 2 Tablespoon
Directions

1. Place galanga or ginger, lemon grass, lime leaves, chopped chilies, shrimp paste, fish sauce and lime juice in a food processor and process to make a thick paste, adding a little water if necessary.
2. Heat 1 tablespoon oil in a wok or large saucepan over a medium heat, add shallots, garlic, sliced red chilies and spice paste and cook, stirring, for 2-3 minutes or until fragrant. Remove and set aside.
3. Heat remaining oil in wok over a high heat and stir-fry beef, in batches, until brown. Return spice paste to pan, stir in stock and okra and bring to the boil. Reduce heat and simmer, stirring occasionally, for ,15 minutes,
4. Stir in cashews, sugar and soy sauce and simmer for 10 minutes longer or until beef is tender.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
75 Minutes
Servings: 
4

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