Curry is one of my favorite things to eat. There are so many ways to make it and it is always comforting to eat. You can make it super spicy, creamy, lemony, garlicky. This curry has got to be one of my favorites though. It is so flavorful and the beef is so tender. I also personally love when my curry is super thick, but if you like it thinner reduce it for less time until it is to your liking.
This seems super intimidating to make, but it really is not hard! If you want to simplify it, you do not need to coat the beef in cornstarch and brown it first, you can just mix it in with the spices. I only do this because it adds a little bit of flavor and it gets some of the fat out of the beef to cook the spices and curry paste in.
I personally think blending a curry paste makes curries taste better but if you are unable to just dice/mince all of the curry paste components, it will still taste amazing!
To fully experience this curry, you need to use all of the spices. If you don't have something feel free to leave it out but if possible get the ingredients the next time you go grocery shopping that way you can fully enjoy this curry because it is so good! It is so flavorful your tastebuds will be singing and dancing while you eat it.
Substitutions:
Chicken thighs
Pork shoulder
Chicken breast (the long and slow cooking time will help tenderize it)
Vegan: use vegan butter and chickpeas or tofu.
Vegetarian: paneer would taste really good
Beef curry
Servings: 3-4| Prep time: 10-15 minutes| Total time:2-2.5 hours
Ingredients
1 onion
4-5 garlic cloves
1 inch ginger
2-5 jalapeno (depending on spice preference)
1.5-2 lb chuck roast
1-2 tbsp cornstarch
2 star anise
3 cloves
3 cardamom pods
1 cinnamon stick
¾ tsp salt
½ tsp black pepper
½ tsp turmeric
½ tsp cumin powder
3 tbsp butter
½ cup water
1 can coconut milk
Directions
1. Blend onion, garlic, ginger and jalapenos together until a paste forms.
2. Cut beef into around 1-2 inch cubes and coat in cornstarch.
3. Heat pot on high with a little oil and brown the beef and then remove.
4. Cool pot down (I splash some water to cool it down faster).
5. Heat 1 tbsp butter and brown the curry paste (takes around 5 minutes on medium-low heat). You want it to be noticeably darker.
6. Add 2 tbsp butter and salt, cinnamon, cloves, star anise, turmeric, pepper, cumin, and cardamom. Mix and let it roast for 1-2 minutes, ensuring nothing burns.
7. Add beef and mix so that the beef is well coated and then add coconut milk and water.
8. Reduce heat to light simmer (want to see little tiny bubbles), cover and cook for an hour. Make sure to check on it and stir it every 20 minutes or so.
9. Once the beef is tender to your liking, uncover and reduce the sauce to the thickness you like. If it is not tender but there is not enough liquid, add another ¼ - ½ cup water and let it simmer longer.
10. I cook mine for around 15 minutes uncovered so the beef is fried in its own fat and the majority of the liquid is gone.
11. OPTIONAL: to make more like beef rendang add ½ cup toasted coconut flakes
12. Serve hot and ENJOY!
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