Malay Beef Curry
4
peopleServes
5
minutesPreparation Time
2
minCooking Time
Ingredients
- To Make
- 1 large stem lemongrass, white part only, finely chopped
- 1 small onion, finely diced
- 2 tbsp (40mL) sweet chili sauce
- 3 tsp McCormick Coriander Leaves
- 2 tsp McCormick Fennel Seeds
- 2 tsp McCormick Turmeric Ground
- McCormick Adjustable Grinder Sea Salt
- McCormick Adjustable Grinder Black Peppercorns
- 1-2 tbsp vegetable oil
- 500 g beef (rump, eye fillet), sliced thinly
- 1 x 200mL can coconut cream
- 1 cup sliced green beans
- 50 g baby spinach leaves
- To Serve
- cooked rice
Directions
- Place lemongrass, onion, sweet chilli sauce, McCormick Coriander Leaves, Fennel Seeds and Turmeric in the bowl of a food processor, season well with McCormick Sea Salt and Black Pepper. Process until a smooth spice paste forms.
- Place beef in a non-reactive container, rub spice paste through beef and marinate for at least 30 minutes.
- Heat oil in a medium frying pan over high heat. Add beef and cook, stirring for 5 minutes. Add coconut cream and sliced beans and simmer for a further 10 minutes.
- Stir through spinach leaves and serve over cooked rice.
Recipe Tip
Curries are so versatile, the beef can be substituted for thinly sliced chicken fillet or roasted pumpkin and cauliflower.
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