Ingredients Jump to Instructions ↓

  1. 1 cup coconut cream

  2. 3 tbs Muslim Curry

  3. 2 cups coconut milk

  4. 500g beef cut into 5cm chunks

  5. 100g potato es, peeled quartered and boiled

  6. 5 small white onion s, peeled

  7. 2 tbs roasted peanut halves

  8. 3 curry leaves

  9. 5 cardamom seeds

  10. 1 stick of cinnamon (3cm)

  11. 3 tbs palm sugar

  12. 3 tbs tamarind juice

  13. 3 tbs lime juice

  14. 3 tbs fish sauce

Instructions Jump to Ingredients ↑

  1. In an ample-sized pot, bring the coconut cream to a boil at medium hear. Add the curry paste and stir until the paste and cream are well blended and aromatic.

  2. Add the coconut milk, meat, potatoes, onions, peanuts and curry leaves. Lower the heat, stir all the ingredients and let simmer. While the curry is cooking, briefly roastt the cardamom and cinnamon in a dry pan or skillet until fragrant, then add to the pot. Let the curry simmer for a further 20-30 minutes or until the meat is tender.

  3. Stir in the palm sugar, lime juice, tamarind juice and fish sauce and cook for another 5-10 minutes. Serve with rice.


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