Indonesian Beef Curry
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:
Curry Paste:
1 head clove garlic
1 in turmeric, peeled and chopped
1 in ginger, peeled and chopped
Curry Powder:
7 oz coriander
1 3/4 oz caraway seed
2 pieces nutmeg
10 cloves
1 tablespoon white pepper
Main Ingredients:
35 oz beef
15 small shallots, peeled and sliced thinly
1 cinnamon stick
5 pieces cardamom
10 oz coconut cream
34 oz coconut milk
1/4 cup tamarind water
about 9 oz large red chiles or cabe keriting
3 tablespoon sweet soy sauce
1 tablespoon palm sugar
3 1/3 oz oil
salt
Instructions:
Dry roast each curry powder separately in a pan until aromatic. Grind roasted spices to a very fine powder in a mortar and pestle, sieved to get a refined spiced powder. Repeat it two or three times.
Combine together all the ingredients for curry paste, and pound to a fine paste in a mortar and pestle. Cut the beef into your desire size, rub it all over with half curry paste, marinate for about 30 minutes. Heat oil in a large heavy bottomed pan on a medium-high heat until sizzling. Stir fry shallots until fragrant and start to caramelized, fry it carefully and keep stirring because you want nice brown and caramelized shallots not a burnt shallots.
Add cinnamon, cardamom, and curry paste, fry until fragrant. Add chili paste then add marinated beef and coat evenly.
Pour coconut milk. Bring to the boil, then cover and turn to a low heat. Allow to simmer for about 30 minutes. Add potato and curry powder. Season with sweet soy sauce, tamarind water and salt. Add coconut cream and cook until meat and potato become soft and tender.
From atika.co