TLC Cooking "Masaman Curry Beef"

Masaman Curry Beef

Masaman Curry Beef

YIELD Makes 6 servings
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INGREDIENTS

Masaman Curry Paste (recipe) or jarred Masaman curry paste to taste
4	tablespoons vegetable oil, divided
1	medium onion, cut into strips
1‑1/2	pounds boneless beef chuck, cut into 1-inch cubes or beef for stew
2	cans (about 14 ounces each) unsweetened coconut milk
3	tablespoons fish sauce
2	pounds boiling potatoes
1	large red bell pepper, cut into strips
1/2	cup roasted peanuts, chopped
2	tablespoons lime juice
1/4	cup slivered fresh basil leaves or chopped fresh cilantro
Hot cooked rice or noodles

PREPARATION:

Prepare Masaman Curry Paste; set aside.
Peel potatoes and cut into 1-1/2-inch pieces. Place in bowl with cold water to cover; set aside.
Heat 1 tablespoon oil in wok or large skillet over medium-high heat. Add onion; stir-fry 6 to 8 minutes or until golden. Transfer onion to bowl with slotted spoon.
Add 1 tablespoon oil to wok. Increase heat to high. Add half the beef; stir-fry 2 to 3 minutes until browned on all sides.
Transfer beef to another bowl; set aside. Repeat with remaining beef, adding 1 tablespoon oil to prevent sticking if necessary.
Reduce heat to medium. Add remaining 1 tablespoon oil and curry paste to wok; cook and stir 1 to 2 minutes or until very fragrant. Add coconut milk and fish sauce; stir to scrape bits of cooked meat and spices from bottom of wok.
Return beef to wok. Increase heat to high and bring to a boil. Reduce heat to low; cover and simmer 45 minutes.
Add potatoes and return onion to wok. Cook 20 to 30 minutes more or until meat and potatoes are fork-tender. Stir in bell pepper; cook until heated through.
Stir in peanuts and lime juice; sprinkle with basil. Serve with rice or noodles.

This recipe appears in: Asian

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