Malaysian style beef curry with ancho chilli and a smashed cucumber salad
Serves 6
INGREDIENTS
4 shallots, thinly sliced
2 inch ginger, finely chopped
5 garlic cloves
2 carrots, diced
2 lemon grass stalks, roughly chopped
1tbsp ground turmeric
1 tsp ground clove
2 cinnamon sticks
3 star anise
2 dry ancho chillies, ends chopped off and then softened in
hot water for a few minutes and finely diced
3 lime leaves
800g beef, topside. Cut into 3 cm pieces
500ml coconut milk
1 tbsp maple syrup
400g stock (chicken or vegetable)
juice of 1 lime
1 cucumber
1 tsp sea salt
1 tsp sugar
2 tsp sesame oil
1 tbsp rice vinegar
2 tsp soy sauce
2 garlic cloves, finely chopped
2 tsp toasted sesame seeds
1 tsp chili oil
small bunch coriander chopped
INSTRUCTIONS
Heat a pot over a medium heat, add a little oil (coconut oil is good) and add the shallots, ginger, garlic, carrots, lemon grass, ancho, cinnamon sticks and star anise. Cook for 5-10 minute until tender and fragrant and then add the ground spices, lime leaves and beef. Put the heat up and keep stirring for a few minutes.
Then add the coconut milk and stock. Leave to simmer, and
then put the lid on for 3-4 hours until the beef is fall-apart tender.
Cut your cucumber into 4 long strips, bash with the back of
your knife and cut it at a 45-degree angel into bite size pieces. Mix the
dressing ingredients together and mix in a bowl with the cucumber
Serve the curry with steamed jasmine rice and the cucumber
