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Malaysian Beef Curry

What's The Big Idea?

Cubes of beef (although it works well with lamb as well) stewed slowly in a rich peanut sauce packed with tasty spices. Absolutely delicious (although perhaps not the ideal curry for those counting their calories). Serve with steamed rice and a side salad.

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Shopping List

Here's the list of what you need:

  • 2-3 red chillies (increase or reduce to your taste)
  • 1 red pepper, chopped
  • 4 cloves garlic
  • 2 teaspoons fresh ginger
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 teaspoon Thai shrimp paste
  • 1 bunch of spring onions, roughly chopped
  • ½ teaspoon freshly ground black pepper
  • 1½lbs lean stewing steak, cubed
  • 4 tablespoons peanut butter
  • 1 tablespoon tomato purée
  • 2 tablespoons tomato ketchup
  • 1 x 400ml tin coconut milk
  • 1 teaspoon dark brown sugar
  • 1 teaspoon Thai fish sauce ("Nam Pla") plus one teaspoon
  • 3 tablespoons vegetable oil
  • 1 chicken stock cube
  • 2 teaspoons finely chopped lemongrass (or lemongrass purée)
  • 2-3 lime leaves
  • 2 tablespoons chopped fresh basil

What To Do

  • Place the red chillies, 1 tablespoon of oil, red pepper, garlic, ginger, ground coriander, ground cumin, 1 teaspoon of fish sauce, 1 teaspoon of lemongrass, Thai shrimp paste, spring onions and black pepper in a blender
  • Blend into a thick paste (add a little water if necessary). Remove from the blender and set aside
  • Pre-heat the oven to 190C/375F/Gas 5
  • Heat the remaining oil in a wok. Add the paste from the blender and fry for one minute. Add the meat and stir fry for about 3-4 minutes
  • Meanwhile, put the peanut butter, tomato purée, tomato ketchup, coconut milk, sugar, remaining fish sauce and stock cube in a blender
  • Blend well and pour into a casserole dish. Add the remaining lemongrass, lime leaves and the meat from the wok
  • Cover and cook in the oven for 20 minutes
  • After 20 minutes, remove from the oven and add more water if needed
  • Return to the oven and cook for a further 15 minutes
  • Remove from the oven and add more water if needed
  • Return to the oven and cook for a further 15 minutes
  • Remove from the oven and add the basil leaves and more water if needed
  • Return to the oven and cook for a further 10 minutes, then serve

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