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Malayasian Curry Beef with Candlenuts

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Origins Unknown

List of Ingredients

Ingredients A

* 2 cans beans
* 50g candlenuts (ground)
* 100g shallots (sliced)
* 50g garlic (sliced)
* 3 stalks lemongrass (sliced)

Ingredients B

* 50g curry powder (for meat)
* 100g chili paste
* 30g coriander powder
* ½ teaspoon turmeric powder
* 3 tablespoons water

Ingredients C

* Salt, to taste
* Sugar, to taste
* 1/2 cup water and 1 c coconut milk


Recipe

1. Heat ½ cup oil in pot, stir-fry Ingredients A and Ingredients B until fragrant.

2. Add in Ingredients C, turn to low heat. Cover the pot and simmer for 20 minutes.

3. Remove curry beef and serve with rice.

BL's Review: For what it's worth, everyone enjoyed this dish but I couldn't find my nut grinder so I had to crush the nuts with the heavy handle of my chef's knife and they really do need to be ground fairly fine.

My husband didn't think the original was curry enough so I add some sweet thai chili sauce and another 1/3 of the curry paste. He's used to indian curries I guess. I served it over basmati with some mock sour cream to make it have a smoother mouth feel.

My daughter, who informed me she doesn't eat curries and was not going to eat dinner was about to fix herself a fish cake so I put some of the curry only on her plant. She tasted it, put the fish cake back in the freezer and asked to have what we were having - lol. Small
victories.

My 13 year old son, the swimmer, ate two portions and it was hard for me to save enough to put away for Keith to have in the freezer in case he needs to go out of town and take a lunch with his new job.

So, all in all, a good review.