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Categories:
coriander seeds fennel seeds black peppercorns vegetable oil chuck steak stalks lime coconut milk water salt sugar coconut red chillies shallots galangal ginger turmeric
Viewed: 31 - Published at: 4 years agoIngredients
- 1 tablespoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- 3 tablespoons vegetable oil
- 3 pounds, 5 ounces topside or chuck steak, cut into 1 1/4 inch cubes
- 3 lemongrass stalks, white part only, bruised with a pestle
- 3 kaffir lime leaves, plus 1 extra, rolled and thinly sliced
- 2 1/4 cups tinned coconut milk
- 1 cup water
- 1 tablespoon salt, or to taste
- 2 tablespoons sugar, or to taste
- 1 cup desiccated coconut
- 1/2 ounce (about 20) dried red chillies, soaked in hot water for 30 minutes until softened, then drained
- 4 1/4 ounces (about 12 small) French shallots, peeled
- 1 1/2 inch piece galangal, peeled
- 1 1/2 inch piece ginger, peeled
- 3/4 inch piece turmeric, peeled, or 1 tablespoon ground tumeric
Method
- Toast the coriander seeds, fennel seeds and black peppercorns in a dry frying pan over low heat.
- Once the fennel seeds start making popping sounds, transfer the toasted spices into a mortar and pestle or a spice grinder, and grind into a fine powder.
- Set aside.
- To make the spice paste, put all the ingredients into a food processor and process into a fine paste.
- Heat the vegetable oil in large saucepan over mediumlow heat, add the spice paste and fry gently for 810 minutes until fragrant and darker red in color.
- Add the beef, lemongrass, 3 whole kaffir lime leaves and ground spices, stirring to mix well.
- Cook for about 3 minutes until the beef is lightly cooked, then add the coconut milk and water, stir to combine, then turn the heat down to a simmer.
- Cook, uncovered, for 1 1/2 hours until the meat is tender and the sauce is thick.
- Season with salt and sugar, to taste.
- Meanwhile, heat a dry frying pan over low heat.
- Add the desiccated coconut and toast until golden, stirring constantly so the coconut doesnt burn (take care it doesnt burn or it will have an unpleasant flavor).
- Set aside to cool, then put in a food processor and pulse a few times until the coconut becomes fine crumbs.
- Add the toasted coconut to the beef, stirring frequently over low heat for about 15 minutes, or until the coconut releases its oil and is absorbed by the meat.
- Garnish with the sliced kaffir lime leaf and serve with steamed rice.
