Cambodian Sour Beef Curry
Ingredients
- 2 oz sweet chili pepper
- 2 stalks lemongrass
- 1 can coconut milk
- 5 lime tree leaves
- 1" knob galangal (ginger will do if galangal is not available)
- 5 cloves garlic
- 1 tsp white sugar (brown sugar works, too)
- 1 tsp MSG
- 1" knob turmeric root
- 2 tbsp sour tamarind paste, seedless
- 1 cup water
- 1 lbs stewing beef
- hot chilli pepper – to taste
- coarse salt – to taste (use fish sauce if you're feeling adventurous)
Instructions
- Soak sweet chilli peppers for 30 minutes, then mince them into a paste.
- Finely cut lemongrass, lime tree leaf, turmeric root, galangal, and place into the mortar, along with garlic and hot chilli pepper.
- In the mortar, use the pestle to crush the above into a paste.
- Dice the beef into small, half-inch (1.25 cm) cubes.
- Pour the coconut milk into a pot (we use a 5-quart pot for this recipe) and heat until boiling over medium heat.
- Add the sweet chilli and lemongrass pastes to the boiling coconut milk and mix well.
- Throw in the beef and mix well.
- Once the mix boils again, add the seasonings – salt, MSG, and sugar.
- Add water to the pot, mix well, and bring to a boil.
- Switch to low heat and allow the curry to simmer for 30 minutes, stirring occasionally. For softer beef, you can keep the curry simmering longer.
- Serve over rice, with a French baguette, or any other white bread.
Nutrition
Serving: 1gCalories: 1971kcalCarbohydrates: 137gProtein: 152.8gFat: 90.1gSaturated Fat: 62gCholesterol: 405mgSodium: 1014mgPotassium: 4580mgFiber: 26.2gSugar: 35.6gIron: 108mg
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