Recipe Ingredient
- 1kg beef fillet
- 1/2 tsp pepper
- 350g shallots, ground
- 150ml thick coconut milk
- 350ml thin coconut milk
- 3 stalks lemongrass, crushed
- 3 kaffir lime leaves, finely shredded
- 8 cashewnuts, finely ground
- 200ml cooking oil
- Ground spice ingredients
- 35g dried chillies, soaked and seeded
- 6 red chillies, seeded
- 5 cloves garlic
- 3cm ginger
- 1 tsp turmeric powder
- 2 tbsp meat curry powder, mixed with a little water into a paste
- Seasoning
- 1 tsp sugar or to taste
- 2 tsp salt or to taste
Instructions
- Cut beef fillet across the grain into 4cm thick slices. Marinate with pepper. Heat oil in a heavy based saucepot. Fry ground shallots until soft and fragrant.
- Add ground spice ingredients, lemongrass and cashewnuts. Fry until fragrant and oil separates. Add a little thin coconut milk in between to prevent spice mixture sticking to the base of saucepan.
- Put in marinated beef and fry well to combine. Pour in thin coconut milk and stir well. Cook over low heat and stirring frequently until gravy is thick. Add thick coconut milk and shredded kaffir lime leaves. Continue to simmer until gravy thickens and meat is tender. Adjust with seasoning to taste.
