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MALAYSIAN YELLOW CHUCK CURRY, POTATOES AND COCONUT

Serves
4
Prep
30mins
Cook
3.5hrs
DIFFICULTY
easy
Ingredients
  • 1.6kg Manning Valley Naturally chuck, diced
  • 2 Tbsp vegetable oil
  • 1 Tbsp sesame oil
  • 6 eschalots, very finely sliced
  • 10cm piece ginger, cut into fine batons
  • 8 garlic cloves, sliced
  • 6 Kaffir lime leaves, very finely sliced
  • 4 star anise
  • 2 cinnamon sticks
  • ½ tsp ground nutmeg
  • ¼ cup yellow curry paste
  • ½ cup fish sauce
  • 2L chicken stock
  • 4 carrots, peeled and chopped
  • 6 medium potatoes, peeled and chopped
  • 400ml can coconut cream
  • Toasted coconut, coriander, mint, sliced chilli, fried garlic and rice, to serve
Method
  • Toss the beef in the oils then fry in a large heavy-based pot set over a high heat for 5 minutes until well-browned, then set aside. Add the eschalots, ginger, garlic, Kaffir lime leaves and spices, cooking for 5 minutes. Mix in the curry paste, cook briefly, then pour in the fish sauce and stock.
  • Return the beef, add the vegetables, and fit the lid. Cook on a low heat for 2 ½ hours, until tender. Add the coconut cream and bring to a simmer, then serve with the toasted coconut, coriander, mint, sliced chilli, fried garlic and rice.
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