Dry Beef Curry with Peanut and Lime
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
2 lb stewing (braising) chuck, shin or blade steak, finely chopped
14 oz coconut milk
1 1/4 cups beef stock
Red Curry Paste:
2 Tbsp coriander seeds
1 tsp cumin seeds
6 green cardamon pods, seeds only
1/2 tsp nutmeg powder
1/4 tsp clove powder
1/2 tsp cinnamon powder
4 tsp paprika
zest of 1 mandarin orange, finely chopped
4-5 small red chiles, seeded and finely chopped
5 tsp sugar
1/2 tsp salt
1 piece lemon grass, 4 inch long, shredded
3 cloves garlic, crushed
1 piece galingal or fresh ginger, 3/4 inch long, peeled and finely chopped
4 red shallots or 1 medium red onion, finely chopped
1 piece shrimp paste, 3/4 inch square
2 oz coriander, white root or stem, chopped
juice of 2 1/2 limes
2 Tbsp vegetable oil
2 Tbsp chunky peanut butter
1 lime, sliced, for garnish
1 large red chile, sliced, for garnish
1 small bunch coriander, shredded, for garnish
Instructions:
Place the meat int the freezer for 30-40 minutes until firm. Sliced the meat thinly, cut into strips, and chop finely. Strain the coconut milk into a bowl.
Place the thin part and half of the thick part of the milk in a large saucepan. Add the beef, and beef stock, bring to a boil, cover, and simmer for 50 minutes.
To make the curry paste, dry-fry the coriander, cumin seeds, and cardamon in a wok for 1-2 minutes. Combine with the nutmeg, clove, cinnamon, paprika and the zest of the mandarin orange. Pound the chiles with the sugar and salt. Add the chile paste, lemon grass, garlic, galingal or ginger, shallots or onion, and shrimp paste. Lastly add the coriander, juice of 1/2 lime, and oil.
Place a cupful of the cooking liquid in a wok, and add 2-3 Tbsp of the curry paste according to taste. Boil rapidly until the liquid has reduced completely. Add the remainder of the coconut milk, peanut butter, and the beef. Simmer uncovered for 15-20 minutes. Stir in the remaining lime juice. Serve decorated with the lime, chile, and coriander.
Serves 4-6.
From “Fire and Spice” by Hsiung, Fernandez, and Wheeler.