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For the paste

For the rice

Nutrition: per serving

  • kcal1405
  • fat71g
  • saturates37g
  • carbs108g
  • sugars8g
  • fibre4g
  • protein81g
  • salt0.8g

Method

  • step 1

    For the paste, soak the chillies in boiling water for 15 mins. Drain, remove seeds and whizz with the rest of the paste ingredients in a small food processor until smooth.

  • step 2

    Heat the oil in a wok or a heavy-based flameproof casserole dish. Fry the paste for 5 mins until the aroma is released. Add the beef and the lemongrass, and mix well. Once the beef starts to lose its pinkness, add the coconut milk and 250ml water. Bring to the boil, then lower to a simmer, uncovered. Stir occasionally to avoid sticking, and more often towards the end.

  • step 3

    Meanwhile, toast the coconut in a frying pan on a low heat for 5-7 mins until golden brown. Set aside to cool. Using a blender, coarsely blend it to finer pieces – but not too fine. Put to one side.

  • step 4

    After 2 hrs, add the coconut, kaffir lime leaves, chicken stock powder, tamarind paste, sugar and salt to the pan. Simmer for 30 mins more. You should start to see the oil separating from the mix. It’s ready when the meat is tender and almost falling apart.

  • step 5

    For the rice, use a heavy-based saucepan with a lid. Heat the oil in the pan and add the mustard seeds. Once the seeds start popping, add the turmeric, curry leaves (if using) and rice, and mix well. Add the chicken stock and 1 litre of water. Bring to the boil, then turn down to the lowest simmer and cook, covered, for 5 mins. Remove from the heat, with the lid on and leave to steam for 25 mins.

RECIPE TIPS
PREPARING LEMONGRASS

Peel off the first layer and use the bottom, less fibrous part only, discarding the top 5cm. Any leftovers freeze well.

Recipe from Good Food magazine, November 2014

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Comments, questions and tips (17)

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Overall rating

A star rating of 4.3 out of 5.28 ratings
Che Guevaraa avatar

Che Guevaraa

tip

Make it 24 hours in advance and let it rest. It tastes absolutely delicious that way. That’s just something I did and always do with curries.

If you’re not sure just try some leftovers the next day and see the difference in flavour.

hugh.meechan20160

2kg of beef and 700g of rice serves more like 10 people. I found it too salty (both rice and curry) using Honor chicken powder so recommend taste testing before blindly following the measurements given. Agree with others that it's not too hot. A good recipe overall

bunnybuster

I'm a bit disappointed how this turned out. It tastes nothing like what you'd get from a restaurant/takeaway. It was lacking something.

Fayth

A star rating of 3 out of 5.

I think the curry needs more depth. Various spices were missing which would have improved the flavour and given it a more authentic taste.

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