Malaysian Beef Curry
A rich, intensely flavoured beef curry that will set your taste buds alight with magical South East Asian fragrance. The highlight to any Malaysian feast.
Ingredients
- 2 tbsp canola oil
- 1 tem fresh curry leaves removed from stem
- 2 star anise
- 1 onion sliced
- 2.2 lb beef chuck steak cut into chunks
- 1 large tomato chopped
- 4 tbsp Malaysian Curry Powder
- 1 lemongrass stalk (whole, bruised to open up a little)
- 400 ml Can coconut milk
- 2 tsp salt
- 1 tsp white pepper
- 1 tsp sugar
- 1 tsp shrimp paste
Instructions
- For Conventional cooking: Heat a large pan over a moderate heat with the oil until hot.For Instant Pot: Turn on the 'Saute' function of your Instant Pot and heat the oil.
- Add the curry leaves and star anise and let them splutter for 30 seconds before adding the onions. Sauté the onions for 5 minutes to soften slightly.
- Add the beef, tomato, curry powder, lemongrass stalk, coconut milk, salt, pepper, sugar and shrimp paste and cover with around 4 cups water.
- For conventional cooking: Bring to a boil, then reduce the heat to low and cook, partially covered for 2 hours until the meat is tender. For Instant pot: Switch to the 'Pressure Cooking' setting and put the lid on. Cook under pressure for 45 minutes.
- Remove from the heat.That's it! Serve with plenty of fluffy Jasmine rice or Malaysian Paratha or Roti breads and a Malaysian style Dal or salad.
Notes
- Serving Options:
- Garnish Ideas:
- Fridge Storage Tips:
- Freezer Storage Guidelines:
Serving Options:
Enjoy on its own or as part of a Malaysian meal spread. Explore some of my favorite Malaysian recipes mentioned in the main recipe description.
- Enjoy on its own or as part of a Malaysian meal spread.
- Explore some of my favorite Malaysian recipes mentioned in the main recipe description.
Garnish Ideas:
Enhance your curry with crispy shallots or garlic. Try making homemade crunchy fried coconut (Serundeng, see my recipe at cookeatworld.com) for a delightful topping. Accompany with fresh tomato and crunchy cucumber.
- Enhance your curry with crispy shallots or garlic.
- Try making homemade crunchy fried coconut (Serundeng, see my recipe at cookeatworld.com) for a delightful topping.
- Accompany with fresh tomato and crunchy cucumber.
Fridge Storage Tips:
For an intense flavour boost, let it sit in the fridge for 1-2 days before consuming. Leftovers remain fresh for 4-5 days and improve over time.
- For an intense flavour boost, let it sit in the fridge for 1-2 days before consuming.
- Leftovers remain fresh for 4-5 days and improve over time.
Freezer Storage Guidelines:
Store Malaysian Beef Curry in airtight containers in separate portions. Freezer storage is good for 3+ months. Reheat until piping hot when ready to enjoy.
- Store Malaysian Beef Curry in airtight containers in separate portions.
- Freezer storage is good for 3+ months.
- Reheat until piping hot when ready to enjoy.
Nutrition Information
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 525
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 10g | 3% |
| Protein | 35g | 70% |
| Fat | 40g | 62% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 115mg | 38% |
| Sodium | 1395mg | 58% |
| Potassium | 882mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 244IU | 5% |
| Vitamin C | 13mg | 14% |
| Calcium | 69mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.