Wednesday, July 23, 2014

I love making Curry pastes from scratch. It makes the whole house smell amazing and is very rewarding!



500Gm Beef Cubes
2 TBSP Cornflour
1 Red Onion
2 Spring Onion stalks
2 Cloves of Garlic
1 TBSP Lemongrass paste (or a couple of stalks)
1 Thumb-size piece of Ginger
1 bunch of Coriander (stalks and roots chopped finely, leaves roughly chopped and set aside for later)
1-2 Long Red Chilli's (depending on how hot you like it, some chopped and reserved for garnish)
1/2 tsp Ground Coriander, Cinnamon and Cumin
2 tsp Soy Sauce, Sugar and Fish Sauce
2 Limes (1 juiced and 1 cut into wedges for garnish)
4-5 medium sized potatoes, cut into large chunks
400ml can coconut milk
3 TBSP Sweet Chilli Sauce
2.5 cups Beef stock
Salt and pepper to taste

Toss the beef in the flour and set aside.

Combine the red onion, spring onions, garlic, lemongrass, ginger, coriander root and stems, chilli, spices, soy sauce, fish sauce, sweet chilli sauce, sugar and lime in a food processor or mortar and pestle and process until a paste is formed.


 Fry off the beef in batches in some oil until browned and set aside. Then fry off paste in some more oil for a few minutes. Add the stock, coconut milk, beef and potatoes and mix until combined. Simmer on very low, covered for 6-8 hours. You could transfer to a slow cooker or cook covered in a low oven too.

Serve with steamed rice and garnish with leftover coriander leaves, chopped chilli and a wedge of lime.

Serves 4-6

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