Khmer Beef Curry

serves 4

INGREDIENTS

• 600g beef rump, cut into large cubes
• 3 tbsp pounded peeled ginger, juice saved
• 2 tbsp pounded fresh coriander, juice saved
• 1 tsp coriander seeds
• 8 shallots, grilled until browned
• 4 garlic cloves, grilled until browned
• 600ml coconut cream
• 3 tbsp chilli paste
• 12 tbsp lemongrass paste
• 2 tbsp Thai red curry paste
• 1 tbsp shrimp paste
• 6 tbsp palm sugar
• 2 tbsp fish sauce
• 3L beef stock
• 2 tsp Vietnamese curry powder
• 4 tbsp roasted and chopped peanuts
• 8 kaffir lime leaves, chopped into large pieces
• Salt to taste
• Red chillies, for garnish

METHOD

* Marinate beef in juices from pounded ginger and coriander root for 30 minutes.
* Pound coriander seeds into powder.
* Add Asian shallots and garlic, and pound into a paste. Set aside.
* In a pot, boil 500ml of the coconut cream and reduce by half.
* Add chilli, lemongrass, red curry and shrimp paste, palm sugar and fish sauce, and fry until fragrant.
* Add marinated beef and fry for 2 minutes or until all the meat is covered in the mixture.
* Pour in stock, bring to a boil, add curry powder and simmer until meat is tender, about 1 ½ hours.
* Add remaining coconut cream, peanuts and half of the lime leaves,  and simmer for 5 more minutes.
* Season with salt and garnish with remaining lime leaves and chillies. Serve with bread.

Flourishnote: This dish, which is served at traditional weddings in Cambodia, tastes even better the next day!

Recipe + Image from the Cambodian Cookbook ‘From Spiders To Water Lilies’

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