Craving a curry? Here’s a simple recipe from Expat Kitchen to tantalise the tastebuds at home.
Keralan Beef Curry
- 250g green beans
- 600g stewing beef
- 2 tablespoons mild curry powder
- Sea salt or kosher salt to taste
- 1 tablespoon olive oil
- 1 large red onion, sliced
- 1 large red chilli, finely chopped (remove seeds for less spice)
- 1 stalk lemongrass, crushed with the back of a knife and split down the centre
- Thumb-size piece ginger, peeled and thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon caster sugar
- 500g sweet potatoes, peeled and cut into chunks
- 400ml chicken stock
- 250ml coconut milk or cream
- 6 fresh calamansi limes, juiced (catch pips in sieve)
- Garnish: small handful fresh coriander leaves
1. Place beef pieces and curry powder in a bowl and toss to coat well. Season with salt.
2. Heat oil in a large, heavy-based pan with a lid over medium heat. Add onion and fry for two minutes.
3. Add beef and cook until sealed and browned all over.
4. Add chilli, lemongrass, ginger, garlic, fish sauce, caster sugar and stock to the pan.
5. Bring to a boil, cover, reduce heat to medium-low and simmer for 15 to 20 minutes or until beef is tender but still holds its shape.
6. Stir in coconut milk, green beans and sweet potato, cover and simmer for another 20 minutes. Season with lime juice to taste.
7. Scatter with coriander leaves and serve with steamed jasmine rice.
Beef can be substituted with skinless chicken thighs or breast fillets.
This recipe is courtesy of Expat Kitchen.
This article was first featured in the November 2015 issue of the magazine.