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KHMER BEEF CURRY WITH BABY EGGPLANTS AND PEANUTS

Serves
4
Prep
10mins
Cook
3.5hrs
DIFFICULTY
medium
Ingredients
  • 800g Manning Valley Naturally chuck, diced
  • 2 star anise
  • 1 cinnamon stick
  • 6 cloves
  • 1 Tbsp coriander seeds
  • 10 cardamom pods
  • ¼ cup peanut oil
  • 2 Tbsp red kreoung paste*
  • 2 Tbsp dried shrimp paste
  • 400g coconut cream
  • 1L beef stock
  • 2 Tbsp fish sauce
  • 2 Tbsp tamarind pulp
  • 2 Tbsp dark palm sugar
  • 1 cup roasted peanuts
  • 1 cup sliced lotus root
  • 2 cups pea eggplants
  • red rice, coriander, Vietnamese mint, Thai basil and fried shallots, to garnish
Method
  • Place the spices in a pan and set over moderate heat, then toast until very fragrant. Transfer to a mortar and pound until fine, then sieve finely.
  • Pour half the peanut oil into a wok set over high heat and fry in batches until browned, then set aside. Add the remaining oil, then fry the kreoung paste and shrimp paste for 2 minutes. Mix in the spices, coconut cream, stock, fish sauce, tamarind, palm sugar, and beef, then bring to a high simmer. Reduce the heat to low, then cook gently for 2 hours.
  • Add the peanuts, lotus root, and eggplants and cook for a further 1 hour, until the beef is completely tender. Serve with red rice, herbs, and fried shallots. COOK’S NOTES: *Cambodian curry paste, available at Asian grocers. To make a batch combine 2 stalks of lemongrass, 40g fresh turmeric, 2 eschalots, 8 cloves garlic, 25g galangal, 5 kaffir lime leaves, finely grated zest of 2 limes and 6 red birdseye chillies in a mortar and pound until smooth.
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