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Cambodian Beef Curry
Spice Packs
1
)
Lemongrass and curry paste
2
)
Peanuts and Coconut
3
)
Tamerind Paste and Fish Sauce
Food Standards
Equipment
Large Sauce Pan
Cooking Time
1 hour 54 minutes
Cambodian Beef Curry
Slowly cooking the beef over a long period of time, allows the spices to associate and the meat to be succulently soft. This mildly hot curry has dominant Cinnamon and Nutmeg flavours with a background of lemongrass. Pieces of both Peanut and Coconut give the curry depth of tecture. The liquid base is coconut milk.
Cambodia
£7.49
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Ingredients
Peanuts
Tamerind Paste
Onion
Fish Sauce
Sugar Light Brown
Coconut Whole
Coconut Shreaded
Tamerind Powder
Garlic
Coconut Powder
Cinnamon Stick
Ginger
Star Anise
Turmeric
Mace
Nutmeg Powder
Lemongrass Powder
Cardamon Pods
Coriander Leaf
Guajillo Chilli
Lemongrass Whole
Black Pepper
Chilli Whole
Cardamon Pods Black
All allergy Ingredients, shown in bold.
Shopping List Items
1
)
Coconut Milk, Can 400ml
(Choose with Coconut content higher than 70%)
or fresh Coconut and water.
2
)
Olive Oil, 1 tablespoon
(Any will do)
or Vegetable or any Nut Oil.
3
)
Beef Steak 700g
(Good quality cuts such as Ribeye and Fillet will make the difference)
or Stewing Beef.
4
)
Stock
(Good Quality Brand, chicken, beef, vegetable. Stock makes a huge difference)
no alternative. Use stock.
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Cambodian Beef Curry
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