This Malaysian Beef Curry has a rich complexity of flavour from my Singapore Curry spices,
Malaysian/Indonesian candlenuts, palm sugar, kaffir lime leaves and coconut milk. Serve with
chopped peanuts for another flavour dimension and for a delightful crunch.
3 tbsp peanut oil, divided
2 tbsp Spice Fusion Singapore Curry blend
1 large onion, finely chopped
2 cloves garlic, crushed
500g cubed beef
4 candlenuts (kemiri) or macadamias, finely chopped
1½ tbsp palm or brown sugar
½ tsp salt
Juice of 1 lime
1 tbsp finely chopped galangal or ginger
1 cup crushed tomatoes
300ml water
2 kaffir lime leaves
1 cup coconut milk
Chopped roasted peanuts
Add a little oil to the Singapore Curry to make a thick paste.
Heat remaining oil in a heavy-based saucepan and sauté onion and garlic until onion is
golden brown and caramelised.
Add the spice paste and cook for 2 minutes, stirring constantly.
Add the meat a few pieces at a time and cook until it browns on all sides.
Add the candlenuts or macadamias, sugar, salt, juice, galangal or ginger, lime leaves, tomatoes and water.
Bring to a gentle boil and then reduce heat and simmer, lid on, for 1-1½ hours or until beef is tender.
Add coconut milk, cook for a further minute or two to reheat, then add peanuts and serve.
