I have been struggling to find a beef curry that really excites me (hence all the chicken curries) but this one has just become my go to beef curry. UNBELIEVABLE FLAVOURS and ridiculously easy. I know you will love this one. Eb x
- 40g Cashews
- 2 Red chillies (or to taste)
- 2-3 garlic cloves
- 40g fresh ginger, peeled
- 2 lemongrass stalks
- 4 kaffir lime leaves
- ½ tsp turmeric
- 1 tsp salt
- Pepper to taste
- 1 large onion, peeled and halved
- 40g olive oil
- 500g – 1kg gravy beef diced (large)
- 80g kecup manis (sweet soy sauce)
- 270g coconut cream
Place cashews in the bowl and mill on Speed 8 for 10 seconds. Set aside.
Add chilli, garlic, ginger, lemongrass, kaffir leaves, turmeric, salt and pepper in the bowl and blitz on Speed 8 for 10 seconds. Scrape down the sides. Repeat if necessary.
Add onion and chop on Speed 5 for 3 seconds. Scrape down sides.
Add oil then sauté for 7 minutes at 120°/Varoma Reverse speed 1.
Add cashews, soy sauce, beef and coconut cream and cook for 45 minutes at 100° Reverse Speed 1.
Cook for a further 10 minutes at 115°/Varoma Reverse Speed 1.
Place into a Thermoserver to rest while you make your rice.