Prep Time - 25 Min | Cook Time - 180 Min | Cook Time - 10 Min
Prep Time - 25 Min | Cook Time - 180 Min | Cook Time - 10 Min
Beef
3kg beef chuck, diced into 2-3 cm pieces
Sea salt and cracked pepper
60ml oil
Curry Ingredients
400g brown onions, finely sliced
400g green capsicums, deseeded, diced
20g finely sliced long green chilli
25g garlic cloves, crushed
40g finely chopped fresh ginger
2 cinnamon sticks
30g ground coriander
60g curry powder
400ml coconut cream
400ml coconut milk
1lt stock
50g tamarind puree
To Finish
500g frozen peas, thawed
70g flaked almonds, toasted
50g shredded coconut, toasted
Coriander sprigs
Green onion, thinly sliced
Serving Suggestions
Steamed rice
Roti
Heat oil in a large deep wok over medium high heat. Add beef, season with salt and pepper. Cook beef in batches, turning, until caramelised, remove from wok. Set aside.
Return wok to medium heat, add onions and capsicums and cook, stirring often, for 5 minutes. Add chilli, garlic and ginger, cook stirring for 1 minute and add cinnamon, coriander and curry powder and cook for 30 seconds until aromatic. Return beef to wok, add coconut cream, coconut milk, stock and tamarind.
Bring to the boil, reduce heat to a simmer and cook for 2 hours or until beef is tender. Adjust seasoning if required.
Once cooked, add peas, stir to combine and top with almonds and coconut. Garnish with coriander and green onions and serve with steamed rice and roti.
