COCONUT BEEF CURRY
3 x dried chiles softened in hot water
3 x long fresh red chillies (if you don’t like it spicy leave the seeds out)
3 x golden shallots diced
8 cloves garlic, peeled and crushed
3 x lemongrass stalks white part only finely sliced (keep the stems to put in the slow cooker)
9cm piece of fresh galangal or ginger peeled & sliced
1/2 tablespoon ground turmeric
1 teaspoon cardamom powder
1 teaspoon ground coriander
1 teaspoon ground cloves
1 teaspoon ground nutmeg
4 tablespoons rang dang curry paste
2 kgs beef of your choice, cut into big arse chunks
2 x cinnamon stick
5 x star anise
1 tablespoon tamarind puree
7 x large kaffir lime leaves finely sliced
1½ tablespoon palm sugar or brown sugar
vegetable oil for sealing the meat
500ml – 1-litre beef broth this will depend on how dry you like it.
400ml can of coconut milk
270ml can of coconut milk (you’re going to use half in the curry, and save the other half for the coconut rice)
2 x coriander roots well washed (those mother fuckers are sandy so wash and soak them for a while before using them!)
1/2 cup shredded coconut toasted (only add in the last 30min of cooking)
Marinade the beef in the rang dang curry paste and leave it to marinate for a few hours or overnight.
Blend all of the fresh curry paste ingredients together in a blender or NutriBullet.
(PLEASE NOTE; the turmeric will stain the shit out of your blender so maybe add the turmeric in the end to save your blender). Set the curry paste aside
Fry, each piece of beef to seal the meat and set aside or put it in your slow cooker.
Fry up the blended homemade curry paste along with a tablespoon of rang dang curry paste for 3 minutes and then add the rest of the curry ingredients and heat it through.
Pour it all into the slow cooker and add the saved lemongrass stalks (crunch them a little so they’re bruised and fragrant) and the coriander roots and cook for a minimum of 5 hours on high with the lid on.
Now take the lid off and cook for a further 1 hour to reduce the stock, and make sure to check it every 30 minutes. If it seems too dry then add more stock.
Add the toasted shredded coconut in the last 30min and give it a stir.
Serve with fresh coriander, wedges of lime and coconut rice.