Padang Beef Curry
Indonesian-style beef curry, slow-simmered with coconut milk and a blend of aromatic spices.
Ingredients
Beef rump (cut into large chunks)
500 g
Onion (finely chopped)
50 g
Shallot (finely chopped)
40 g
Ginger (finely chopped)
35 g
Garlic (finely chopped)
35 g
Red chili (finely chopped)
70 g
Water (for blending)
100 ml
Salad oil
1 tbsp
Soy sauce
20 ml
Lime leaves
3 slices
Tamarind
2
Galangal (finely chopped)
15 g
Ginger (finely chopped)
10 g
Beef broth
500 ml
Coconut milk
200 ml
Chili powder
1 tsp
Turmeric powder
1 tsp
Lemongrass powder
1/2 tsp
Indian curry powder
1 tbsp
Sugar
to taste
Salt
to taste
Instructions
1
Step 1
Cut the beef rump into large chunks and set aside.
2
Step 2
Place the onion, shallot, ginger, garlic, red chili, and water into a blender, blend into a smooth paste, and set aside.
3
Step 3
Heat salad oil in a wok over low heat. Add the beef and pan-fry for about 3 minutes until golden brown. Add the soy sauce and the paste from Step 2, stir-fry for about 1 minute until the beef is well coated. Then add the lime leaves, tamarind, chopped galangal, chopped ginger, chili powder, turmeric powder, lemongrass powder, and Indian curry powder, stir-fry for 1 to 2 minutes until fragrant.
4
Step 4
Add the beef broth and coconut milk, season with salt and sugar to taste, then simmer over low heat for about 40 minutes until the sauce thickens and reduces. Serve.
